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Avgolemeno Inspired Quinoa Soup




INGREDIENTS

  • 4 cups homemade chicken stock or bone broth

  • 2 cups Quinoa, cooked

  • 2 large egg yolks

  • 1/4 cup fresh lemon juice,

  • About 1 cup of shredded chicken (use the leftover from Ghee + Garlic Whole Roasted Chicken)

  • 2 TBS fresh dill (more if you are really INTO dill)*

  • Salt and Freshly ground pepper


METHOD

  • In a large saucepan, bring stock to a gentle low boil and season with salt and pepper.

  • Put 1 cup of the warm stock in blender (I often use an immersion blender), let cool for a minute or two.

  • Add 3/4 cup of the quinoa, the lemon juice and then the egg yolks, blend until smooth.

  • Slowly stir the puree into the simmering stock

  • Then add in the remaining quinoa and shredded chicken.

  • Simmer until thickened slightly, 10 minutes. Stir in the dill and serve.

Use one tablespoon of fresh dill weed for every teaspoon of dried dill

WHY


I love this for the fact that it's something fresh and different to my taste buds. Depending on the amount of lemon used, you can tweak the flavor.

The rich egg yolks are deeply nourishing.


OTHER NOTES: Great source of nourishing broth or stock

Eggs reduce Vata (aka great in postpartum)

Eggs can be heavy though

Eggs and dairy don't mix well when digesting.

Quinoa is an excellent source of protein.

Blended (or partially blended) foods are easier on digestion.

Use this conversion chart if you only have dried dill






Adapted from FOODANDWINE.com

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