This is my mum’s Avgolemono (Greek Egg and Lemon Soup), made just the way her mother made it, using semolina rather than rice. The result is a creamy textured soup with the zing of lemon, that is the ultimate bowl…
A silky smooth soup that pimps up classic Vichysoisse with the sweetness of cauliflower. Vichysoisse is traditionally served cold, but I like my version served hot!
I have vivid memories of a bowl of French Onion Soup in a little bistro on the Left Bank in Paris on my honeymoon. It has taken a while for me to perfect my own version!