Santorini recipe Mageiritsa Soup, Greece
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Mageiritsa Easter Soup : A Recipe for Six Persons


Ingredients
- liver, lungs, heart & intestines of a young lamb
   (intestines optional) & lamb's feet
- 1 cup spring onions, finely chopped
- 1 cupchopped dill
- 1/2 cup extra virgin olive oil
- 2 eggs & juice of 2-3 fresh lemons
- 1 teaspoon oregano & ½ teaspoon fresh thyme
- 1 cup dry white wine

The Making
Prepare the organs:
  • blanch in boiling water for about 3 minutes
  • remove from boiling water, let the meat cool & cut into small pieces
  • in a large pot, add the extra virgin olive oil
  • saute lamb's feet for 3 minutes
  • add the small organ pieces & continue to saute for another 3 to 4 minutes
  • add 7 cups of water, cover pot & cook at low temperature for 1 hour
  • add the onions & dill to the pot
  • cover & simmer for another 30 minutes until the liquid is reduced
  • turn off the heat &rest for 15 minutes
Prepare the Avgolemoni sauce:
  • beat the eggs lightly in a bowl
  • add the lemon juice a little at a time, beating continuously
  • while beating, pour in some of the warm broth from the pot, blend the soup
  • add slowly the egg-lemon mixture into the soup & stir lightly
  • adjust to medium-heat & bring soup to a simmer without letting it boil
  • add salt & pepper to taste
  • remove from heat & serve


Mageiritsa Easter Soup
MAGEIRITSA EASTER SOUP

 
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