Lemony kale & chickpea soup

Heat the oil in a very large pan or fl ameproof casserole dish over a low-medium heat. Add the soffritto and pared zest with a pinch of salt and cook gently for 7-8 minutes, stirring every so often, until softened but not coloured, then add the garlic and cook for a further minute, until fragrant. Pour in the stock with 500ml water, then bring to the boil over a medium-high heat. Once boiling, add the chickpeas (with their liquid) and orzo. Simmer over a medium heat for 8 minutes, stirring occasionally, until the orzo is al dente.

Meanwhile, put a kettle on to boil. Put the eggs and ½ of the lemon juice in a medium-sized bowl, then use a stick blender (or balloon whisk) to beat the mixture until combined and airy. Gradually pour in a ladleful of the hot stock (without any chickpeas and as little orzo as you can) while continually blending. Repeat with another ladleful, until combined and creamy. Put the kale in a colander and pour over a kettleful of boiling water to soften.

When the orzo is cooked, turn the heat under the stock pan down to the lowest setting, then pour in the egg mixture and cook, stirring constantly, for 3 minutes (it should become thick and creamy without scrambling the egg). Stir in the wilted kale, then cover and cook for 2 minutes, until tender. Take off the heat, carefully remove and discard the pared lemon zest, then add most of the dill and the remaining lemon juice and season. Serve topped with the remaining chopped dill.