RECIPE - Hot Smoked Salmon, Orzo & Dill Soup

2 tbsp extra virgin olive oil
1 large leek, thinly sliced
1 fennel bulb, thinly sliced
1 tsp grange garlic
1/2 tsp 'Herbies' chilli flakes finely grated rind of 2 lemons
juice of 2 1/2 lemons
6 cups chicken stock
1 cup Rustichella orzo pasta 1 egg
300g hot smoked salmon 100g baby spinach
1 bunch dill, roughly chopped
100g Meredith goat's fetta

1. Heat oil in a large saucepan over medium-high heat. Add leek, fennel & garlic and cook until tender and light golden. Stir in chilli flakes, lemon rind & half the lemon juice, and cook, stirring occasionally until lemon juice is absorbed. Add stock and bring to the boil.
2. Add orzo pasta and stir until soup returns to the boil. Reduce heat to medium and simmer for 15 minutes, or until partially cooked.
3. Meanwhile whisk egg & remaining lemon juice in a small bowl until frothy. Reduce heat to a simmer, stir in the salmon (reserving a little to garnish) & the egg mixture, and stir for 1-2 minutes, without boiling, until soup thickens.
4. Stir in baby spinach & dill until just wilted, ladle into bowls and scatter with crumbled fetta, reserved salmon and extra dill.