Greek Easter soup Magiritsa

This is the traditional soup we eat in Greece after 40+ days of lenting (fasting), it is traditionally eaten on Holy Saturday night after the resurrection that is at 12am, in most cases the priest chants "Jesus has resurrected" and within 5 mins almost everyone has vanished, in a careful enough manor to not blow out the easter candle with the fire of the resurrection that comes all the way from the holy lands in Jerusalem, but with a swift spring to quickly get home and eat this divine, full of flavour soup, for a light breaking of the fast before the easter sunday lamb heavy lunch!

Ingredients

1 kilo (35oz.) lamb liver
2 bay leaves
1/2 cup Gaea Organic extra Virgin olive oil
1 onion
1 garlic clove
1 tablespoon of oregano
1/2 cup white wine
5 cups chicken or vegetable broth
6 spring onions
1 whole lettuce
1/4 bunch dill
1/2 cup of rice

For the Avgolemono (egg lemon) sauce

Zest of 2 lemons
Juice of 2 lemons
2 eggs
salt
pepper

Time Needed

60 mins

Servings

8

Method

Place a pot with water over high heat until it boils. Add the lamb liver whole and bay leaves and boil for 10 minutes, regularly skimming the foam
Drain and allow the liver to cool.
Place the casserole over high heat once more and add the olive oil.
Finely chop the onion and the garlic, and sweat in the casserole
Cut the lamb liver into small pieces, add them to the pot together with the oregano, and sauté for 5 minutes.
Deglaze with the wine, add the broth, cover with the lid, and boil at medium heat for 30-40 minutes.
Slice the spring onion stems (keep the greens for decorating), lettuce and dill and add them to the pot.
Add the rice, cover with the lid and boil at medium heat for 15-20 minutes.

For the Avgolemono (egg lemon) sauce

In a bowl add the lemon zest and juice, the eggs, salt and pepper and gently mix with a hand whisk to incorporate
Slowly add 5-6 ladlefuls of the soup stock, whilst stirring continuously.
Quickly add the mixture into the casserole mix gently for a few seconds by shaking the pot, and remove from the heat.
Add the spring onion stalks, salt and pepper and stir.
Serve with a drizzle of olive oil, dill, lemon wedges and pepper.