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Greek Avgolemono soup (egg-lemon)

Discussion in 'Winter Paleo Recipes' started by Penny, Dec 24, 2013.

  1. Penny

    Penny New Member

    Can't get down another broth? Try this concoction:)

    Heat some homemade chicken/lamb/beef broth on the stove until it's hot but not boiling hot
    Add some coconut oil/butter/MCT oil

    Meanwhile, in a separate bowl...
    blast 3 eggs/egg yolks with a Cuisinard speed stick
    blast the juice of one or 2 lemons with the eggs

    turn off the stove so nothing curdles...

    Whisk the eggs/lemon juice into the broth - don't blast the egg lemon mixture and broth together with the speed stick so the broth remains "structured"... :)

    You can also throw the egg lemon mixture into any sauce/stew to make it yummier - this is how the Greeks do the stuffed grape leaves sauce :)
     
    Duchess Sunshine and Cheryl. like this.
  2. fitness@home

    fitness@home Silver

    Thanks! One of my favorite soups...
     

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