HAPPY EASTER (ΚΑΛΟ ΠΑΣΧΑ)

Mageiritsa. Easter Soup.
(a recipe for six persons)
Ingredients
· liver, lungs, heart and intestines of young lamb, and lamb’s feet
· 1 cup spring onions
· 1 cup chopped dill
· ½ cup extra virgin olive oil
· 2 eggs and juice of 2-3 lemons
· 1 teaspoon oregano and 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 meet cool and cut into small pieces in a large pot, and the extra virgin oil.
· saute lamb’s feet for 3 minutes
· add the small organ pieces and continue to sauté for another 3-4 minutes
· add 7 cups of water cover pot and cook at low temperature for 1 hour
· add the onions and dill to the pot
· cover and simmer for another 30 min until the liquid is reduced
· turn off the heat and rest for 15 min.
Prepare the Avqolemono sauce:
· beat the eggs
· add the lemon juice a little at a time beating continuously
· while beating, pour in some of the warm both from the pot blend the soup
· add slowly the egg-lemon mixture into the soup and stir lightly
· adjust to medium-heat and bring soup to a simmer without letting it boil
· add salt and pepper to taste
· remove from heat and serve.