Who doesn’t love a good chicken soup – the universal panacea? This version is more of a meal than a soup – and it tastes great! It came about as a way to use up the delicious chicken stock leftover from making Steeped Chicken and I suggest you make it with fresh stock (chicken, vegetable or lamb) or don’t bother – as it won’t taste particularly special made with packet stock or stock cubes. I’d always wanted to try my hand at avgolemono, the Greek egg and lemon soup that often includes rice, or rice-shaped pasta and decided to use Sardinian fregola (the authentic toasted variety with some pieces darker than others), which has a wonderful nutty flavour. Staying with the Italian theme and thinking of carbonara, I added some parmesan. So, it’s a bit of a cultural mish-mash that doesn’t look great but tastes superb (find a traditional avgolemono soup recipe here). Try it and let me know what you think. And just for fun, add a glass of the wonderfully named Gee Whiz Tram Driver gewürztraminer-riesling blend from St John’s Road (the name’s Barossa slang for gewürztraminer, get it?). See video below for another deliciously easy fregola dish.
Serves 4
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