This Greek soup gets its name, avgolemono, from the egg-lemon mixture used to thicken the broth. Some versions are simply ...

The bones and skin are removed and the meat is shredded and added to the soup just before serving. Grated carrots lend ...

Delicious homemade Avgolemono soup is like a comforting hug in a bowl – it is one of my favorite meals when I’m sick and need ...

The variety of soups is extensive, but sometimes, trying something entirely different is refreshing. A delightful Greek soup, ...

Whisk the remaining 4 eggs with the lemon juice in a bowl. Pour half the hot stock over the egg and lemon mixture, whisking all the time. Put the egg, lemon and stock back into the pan, return to ...

Stories from Australians who served in World War II, including some who are no longer with us. Get the latest with our exclusive in-language podcasts on your favourite podcast apps.

1. In a large saucepan, season the stock with salt and pepper and bring to a simmer. Transfer 1 cup of the hot stock to a blender. Add 1/2 cup of the rice, the egg yolks and the lemon juice and ...

Keep the heat very low. The soup will thicken as the egg cooks. Take the pot off the heat and add the beaten egg whites, whisking to incorporate. Serve immediately with freshly ground black pepper.

With winter already making its presence felt, due to the low temperatures, the chef Rafail Pateras, in the context of the "World of Flavors" section, suggests an easy and very tasty fish soup.