Chicken soup with trahana and avgolemono

Boil the chicken. 

As soon as you skim off the foam add the onion, leaf celery, carrot, potato and the vegetable stock cube. 

Season with little salt (because the stock cube has salt as well).

When everything has boiled well remove the vegetables and blend them in the blender then add them back to the stock.

To make the egg-lemon sauce beat the egg white first with a little water and then the yolks. 

Add the lemon and beat for a while. 

Finally before you pour in the avgolemono, temper it with a little stock from the chicken soup. 

Add the trahana to the stock. 

As soon as the trahana starts boiling add the egg-lemon sauce, turn off the heat and stir for a few minutes.