Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This Greek egg-and-lemon soup needs a rich stock. The croutons offer a way of turning stale ends of loaves into something moreishly delicious.
Even if you think you don’t like retsina, give it a try here, served in glass tumblers. It’s best only gently chilled.
Typical values per serving:
This recipe was first published in Wed Oct 01 01:00:00 BST 2008.