4 cups homemade chicken stock or bone broth
1.5 Cups Quinoa, cooked
2 large egg yolks
1/4 cup fresh lemon juice- and more if you like a lemony flavor
About 1 cup of shredded chicken (use the leftover from Ghee + Garlic Whole Roasted Chicken)
2 TBS of fresh chopped dill OR 2 TSP of dried dill
Salt and Freshly ground pepper
In a large saucepan, bring stock to a gentle boil and season with salt and pepper.
Put 1 cup of the hot stock in blender (I often use an immersion blender), let it cool for a few minutes.
Add about 3/4 cup of the quinoa, the egg yolks and the lemon juice and blend until smooth.
Slowly stir the puree into the simmering stock along with the chicken and the remaining quinoa.
Gently simmer until thickened slightly, 10 minutes. Do not boil as you'll make scramble egg soup! Stir in the dill and serve.
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.
Adapted from FOODANDWINE.com