Avgolemono Soup (Greek Egg-Lemon Soup)

This is a very simple soup that is great for intro, once whole eggs are tolerated in soups. It is light and refreshing but also a little bland. It serves as a nice "base" for adding additional ingredients. In the second photo I have added chopped avocado, tomato, and cilantro. This recipe is modified from the one in The New York Times Cook Book.

INGREDIENTS:

2 quarts meat stock
1/2 cup grated cauliflower (replaces rice)
4 eggs
juice of 2 lemons

METHOD:

Bring the meat stock to a boil and add the cauliflower. Cook for about 2-3 minutes until the cauliflower softens. Turn heat off.

Beat the eggs well, then slowly beat in the lemon juice. Slowly add some of the hot soup while you are beating to temper the soup (about 2 cups of soup), then slowly pour this mixture into the hot soup while beating. This is to keep the eggs from scrambling in the soup.

Turn the heat back on and bring the soup close to a boil, but do not let it boil or the soup will curdle. You can serve it as is, or you can add just about anything to liven it up, including leftover cooked meat, veggies, or stew, or add other flavorful ingredients and spices.