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This is a variation of the traditional Greek soup avgolemeno. The addition of purple sprouting broccoli gives the soup an extra burst of flavour and colour. Equally delicious with the chicken skipped and the stock replaced with a vegetable stock.

SERVES 4

1 glug olive oil

2 garlic cloves, peeled and minced

1 onion, peeled and chopped

400g (140z) chicken, cut into bite-sized pieces

2 or 3 mugs of purple sprouting broccoli, cut into bite-sized pieces

4 mugs of chicken stock

2 eggs

Juice of 1–2 lemons

1 mug of cooked white long grain rice

Salt and freshly ground black pepper

Fresh parsley, for garnish

Heat the olive oil in a large soup pan over a medium heat. Add the garlic, onion and chicken and sauté until the chicken has turned white. Add the purple sprouting broccoli to the pan and continue to sauté for another 3 minutes. Now add the chicken stock. Cover and leave to simmer gently for about 25 minutes.

Remove the soup from the heat. Beat the eggs and the juice of one lemon together in a large bowl. Drizzle two mugs of the soup stock very slowly into the eggy lemon mixture, whisking constantly so the eggs don’t curdle and it takes on a creamy consistency. (If you have some company in the kitchen, put your arms around them and get them to slowly pour the mixture while you whisk – so much more fun!)

Now gradually drizzle the egg and stock mixture back into the soup pot, this time stirring the soup constantly. Gently reheat the soup, taking care not to boil, then stir in the cooked rice. Add salt, pepper, and more lemon juice to taste and garnish with fresh parsley.