Prawn Avgolemono & Risoni Soup
with Veggies, Toasted Pita & Parsley
- Sulphites
- Crustaceans
- Gluten
- Wheat
- Eggs
- Eggs
- Soy
- May contain traces of allergens
- Sesame
This Greek-inspired classic features tender peeled prawns and risoni simmered with carrot, celery and onion in a rich broth infused with egg and bright lemon for that signature silky, tangy texture. Finished with parsley and served with warm, toasted pita bread for dipping, this cosy bowl delivers the ultimate Mediterranean comfort food experience.
Ingredients
½
Red Onion
1
Carrot
1
Celery
(Contains: Sulphites)
1 packet
Parsley
1
Lemon
200 g
Peeled Prawns
(Contains: Crustaceans)
1 sachet
Chicken-Style Stock Powder
1 packet
Risoni
(Contains: Gluten, Wheat May be present: Eggs, Soy)
4
Pita Bread
(Contains: Wheat, Gluten May be present: Sesame)
Not included in your delivery
1 drizzle
olive oil
3 cup
water
2 piece
egg
(Contains: Eggs)
Nutrition
Utensils
Cooking Steps
- Finely chop onion (see ingredients).
- Roughly chop carrot, celery and parsley.
- Zest lemon to get a pinch, then slice in half.
- Heat a large saucepan over medium-high heat with a drizzle of olive oil. Add carrot, onion and celery and cook until tender, 3-4 minutes.
- Add peeled prawns and cook, tossing occasionally, until pink and starting to curl up, 3-4 minutes.
- Stir in the water, chicken-style stock powder and a generous pinch of salt and pepper. Bring to the boil.
- Reduce heat to medium, then add risoni and cover with a lid. Simmer until risoni is ‘al dente’, 7-8 minutes.
- In a medium bowl, whisk together the eggs, lemon zest and lemon juice until foamy and well combined.
- Remove pan from heat. Transfer 1 ladle of hot broth to a measuring jug. Slowly add the broth to the egg mixture, whisking constantly (do not add all at once, or the eggs will curdle).
- Slowly pour the tempered egg mixture back into the soup, stirring constantly, until combined and slightly thickened, 1-2 minutes. Season to taste.
TIP: Seasoning is key in this dish, so taste and season with more salt and pepper if needed.
- Halve pita bread, then toast or grill to your liking. Drizzle with olive oil and season with a pinch of salt.
- Divide Greek prawn avgolemono soup between bowls. Garnish with parsley and serve with pita bread. Enjoy!
