This is a soup I modified & served with the Savoury Gluten Free Nut & Seed Loaf after a cross-country ski with friends.  It’s hardy, warming with zest and a great way to use left-over chicken or turkey!  The kale, swiss chard and parsley help neutralize the lemon juice.
Serves 6
Prep Time: 15 minute    Cook Time: 120 minutes
12 cups water
2 carrots chopped
2 celery stalks chopped
1 large onion chopped
2 bay leaves
¼ t black pepper
2 tsp. salt
 ½  cup quinoa
3 c left-over chicken or turkey
1 bunch kale chopped
1 bunch swiss chard chopped
3 eggs, at room temperature
1 tsp. fresh lemon zest
Juice of two lemons, strained
1 bunch parsley—save some for a garnish
Add the first seven ingredients to a large stockpot. Bring the water to a rapid boil, lower heat to medium low and simmer partially covered for approximately an hour to an hour and a half.
Add the quinoa, kale, swiss chard & chicken or turkey and simmer until the quinoa is cooked.
Just before serving, whisk the eggs until frothy and add the lemon juice and zest in a steady stream while continuing to whisk.  Slowly add 1c of the hot broth to the egg-lemon mixture while continuing to whisk. This will temper the eggs and prevent them from curdling once they are added to the hot broth.
Stir the egg-lemon mixture into the pot with the parsley and heat over very low heat for approximately 5 -10 minutes until heated through. Be careful not to boil the soup once the eggs have been added.
Serve with a few sprigs of fresh parsley.
Avgolemono Soup (Greek Egg-Lemon Soup)

Leave a Reply