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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

Cut hilopites soup with lemon and egg sauce

  • Preparation
  • Cooking
  • 4
A simple daily dish which surprises with how delicious it can be, when combined with the wonderful cut hilopites with mushroom and vegetable flavour. The yogurt in the lemon and egg sauce is the final touch to this delicious recipe.
Product Qty
Corinthian organic extra virgin olive oil «Koroneiki» "Ladolea" tin 16.9fl.oz
Sea salt grinder from Attica "Kollectiva" 9.03oz
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