Talk about the taste of Greece! This soup is utterly delicious - a light, bright and zingy soup that's brimming over with Mediterranean personality. Lemon takes centre stage but in a rounded more floral form that permeates the lightly creamy sauce.
This is MY version of Greek Avgolemono, a thick and creamy soup that uses egg yolks and/or bread to thicken the soup until it's rich and creamy. Honestly, I often don't have the patience for this stage so skip it in favour of a thinner but still deliciously moreish consistency. This is why I stopped short of calling my recipe Avgolemono, as I didn't want the Greek community coming for me.
I typically make this soup with orzo, but if I'm out I'll substitute with any small pasta shape, broken up spaghetti and also rice. Orzo is the best I reckon, so this recipe uses that.