Michelle's Freefrom Avgolemono Soup
Corn, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free
This classic Greek soup is usually made with white rice but brown rice or quinoa works just as well. You need to be careful to add the hot stock very slowly to the egg as if you do it too fast, the egg will cook too quickly and the texture will be slightly like scrambled eggs! Still delicious but not quite as polished as you might like!
Serves 6 – per portion:
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