Step by Step Instructions
- Step 1: Prepare the cut hilopites. Heat the olive oil in a saucepan and add the leek. Sauté for 6-7 minutes until they soften and are golden brown. Pour in the wine and wait for 1 minute until it evaporates. Then add the stock, the salt, the pepper, the oregano, the juice of one lemon and the bay leaf and bring to a boil. As soon as the broth boils, add the cut hilopites, stir and cook for approximately 10 minutes until the cut hilopites soften.
- Step 2: Prepare the egg-lemon sauce. Place the eggs, the yoghurt and the juice of the other lemon in a bowl, mix and start adding the broth gradually, until the egg mixture acquires the same temperature as the broth. Add everything together into the saucepan. Bring to a boil and remove from the heat.
- Step 3: Wait for 5 minutes for the soup to cool off and serve.
Ingredient List
- 150g cut hilopites
- 2 eggs
- the juice of 2 lemons
- 60g extra virgin olive oil
- 600g vegetable stock
- 1 leek (finely chopped)
- 50g white wine
- 1 bay leaf
- 1tbsp oregano
- salt
- ground black pepper
- 100g yoghurt