Go Back
Greek Avgolemono with Dill and Cauliflower Rice
Print Recipe Pin Recipe
Course Soup
Cuisine Greek
Servings 4 people

Equipment

  • Large Pot
  • Whisk

Ingredients
  

  • 8 cups low-sodium chicken broth
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 3 cups cauliflower rice
  • 3 large eggs
  • 1/2 cup fresh lemon juice
  • 1/4 cup chopped fresh dill
  • Salt and pepper to taste

Instructions
 

  • Pour the chicken broth into a large pot and bring it to a gentle simmer over medium heat. Add the onion and garlic, then cook for 5 minutes until the onion softens.
  • Stir in the cauliflower rice and let it simmer for 8 minutes until the rice is tender but still has a slight bite.
  • In a medium bowl, whisk the eggs and lemon juice together until smooth. Slowly ladle about 1 cup of the hot broth into the egg mixture while whisking constantly to temper the eggs.
  • Reduce the heat to low and pour the tempered egg mixture back into the pot, stirring gently. Cook for 2 minutes without letting the soup boil.
  • Remove the pot from the heat and stir in the chopped dill. Season with salt and pepper to taste before serving.

Notes

Keep the heat low after adding the egg mixture to maintain the creamy texture without curdling. If you want a stronger lemon flavor, add an extra tablespoon of juice at the end rather than during cooking. Leftovers reheat gently on the stove with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: Greek
Equipment: Large Pot, Whisk