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Avgolemono Soup - "Greek Egg-Lemon Soup" (Stage 2)
INGREDIENTS:
  • - 1 medium head (~4 cups) cauliflower, riced in a food processor
  • - 1 tsp. olive oil
  • - 1 medium yellow onion, diced
  • - 5-6 large (~2 cups) celery stalks, diced
  • - 5-6 large (~2 cups) carrots, diced
  • - 6 cups low sodium chicken broth
  • - 1 pound cooked chicken breast, cubed or shredded
  • - 1 freshly squeezed lemon
  • - 1 large egg
  • - Salt and pepper to taste
  • - Fresh parsley

1. In a Dutch over or soup kettle, heat oil over medium heat, add in onion, celery, and carrots with a pint of salt and cook, stirring frequently until vegetables become tender (~5-8 minutes). Add broth and bring to a boil. 

2. Reduce heat to medium-low, add cooked chicken and cauliflower rice. Continue to simmer for ~8-10 minutes, until cauliflower rice is just tender. 

3. In a seperate bowl, whisk together the jiuce of 1 lemon with 1 egg. Slowly ladle in ~1 cup of the hot broth, whisking constantly. This technique is called "tempering", to slowly heat the egg before adding it to the hot soup. This prevents the egg from scrambling. Stir the lemon-egg mixture back into the soup. 

4. Season with salt and pepper to tast and garnish with fresh parsley. 

Prep Time 00:20; Total Time 00:40; Calories 265; Carbohydrates 17g; Cholesterol 141mg; Fat 6.5g; Fiber 4.5g; Protein 36g; Sodium 309mg; Recipe Yield 4 servings

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REVIEWS
 
  • Kathryn Teather

    Excellent week night meal. I ended up getting ready cut mirproix mix (onions carrots and celery) at the store so making this was very quick and easy. I really like lemon so I also added some of the zest from the lemon I juiced. Also makes good left overs.

    Karen Getzinger

    Made this tonight- super delicious! Next time I will add lemon zest and use a larger lemon. One comment- please fix the typos in this recipe. Even the title has an error!

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