Easter Midnight Soup Recipe

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Type: Easter Midnight Soup Free Cooking Recipe – Greek

All good!

Ingredients / Directions

a lamb”s liver
lights and intestines
juice of 3 lemons
6 spring onions
rinsed and finely sliced
25 gr. butter
2 cos lettuces
shredded and rinsed carefully (use only their young leaves and hearts)
about a teacup(s)ful of fresh dill or fennel
rinsed and finely chopped
or parsley
1.2 lt hot water
salt and black pepper
60 gr. rice

Avgolemono Sauce
2 eggs
juice of 2 lemons

Serves 6 persons! Rinse all the meat. Turn the intestines inside out with the help of a thin stick and rinse them thoroughly. Rub them with salt and lemon juice and rinse them again. Cube them into small portions. In a large saucepan
sautee the onions in the butter
until they start to change colour. Add the chopped intestines
lights and heart
fry together for a few minutes
stirring. Add the shredded lettuces and all the fresh herbs and sautee for a few more minutes. Add the hot water
and seasoning
cover and cook for 30 minutes. then add the rice and cook for a further 10 minutes. Remove from the heat and let it stand for 10 minutes
before proceeding with the avgolemono sauce. Add the Avgolemono Sauce to the soup
stirring. Return to a very gentle heat for 2 minutes
stirring at the same time. It should be by now a quite a thick soup.

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