I just discovered this new soup that has been around for ages, and I thought I'd share. It's called avgolemono and is a traditional Greek soup. It's creamy, low-carb AND can be made paleo! The soup is rich due to the eggs, not cream, and low-ish in calories. (I know we say that we don't need to count calories on LC, but some of us find that our bodies are so bad at losing weight that the cream-based soups just don't work on a regular basis!)

- 6 cups chicken broth
- 6 egg yolks (or 3-4 whole eggs)
- 1/4 cup lemon juice (can be reduced, to taste)
- salt & freshly ground black pepper, to taste
- chopped fresh parsley (garnish)
- The original recipe calls for 1/2 cup of rice, but you don't need it (although you can add some brown rice if your WOE allows for it) and can add veggies, such as shredded cauli"faux"rice.

1. Bring broth to boil.
2. Whisk the egg and lemon juice.
3. Ladle some of the broth into the egg mixture to temper the eggs -- similar to what you'd do if you were making a custard/cooked pudding.
3. Add the egg+broth mixture to pot and heat over low heat, whisking constantly until thickened. (Don't overcook this, or else you'll "break" the thin, savory custard and have lumpy cooked eggs swimming in a thin broth!)
4. Season to taste.
5. Garnish with parsley and serve. (Some people enjoy this soup cold -- see which way you like it best!)

Enjoy!

NOTE: If you want to turn this into a full meal, throw in some veggies (spinach? brocolli? kale? anything!) and some cooked chicken. Add a splash of tabasco if you like things hot, and ta-da! Delicious, quick, AND gluten/dairy free!

EDIT: Just noticed that Nancy LC posted a similar recipe for a stew with similar ingredients/method. Sorry Nancy -- didn't mean to replicate your post ... great minds think alike, I guess!

Stew isn't soup. I love avgolemono!

I love it, too, but haven't had it in years. Thanks for the recipe, maybe I'll try making my own.