This recipe was crafted with Andrei in mind, as Greek chicken soup was always one of his favorites. After eliminating dairy from our diet, I experimented with different options, and this one quickly became a household favorite, not just for the kids. I hope you enjoy it just as much!

Ingredients:

• A piece of chicken, diced into small pieces
• 2 large carrots, grated
• 2 large parsley roots, chopped
• 1 smaller celery root, or half of a larger one, grated
• 1 white onion, finely chopped
• 2 cloves of garlic, crushed
• 1-2 tablespoons of lemon juice or apple cider vinegar
• Salt and pepper to taste
• 1 cup of cashew cream
• 1 egg yolk
• A small bunch of fresh parsley leaves

Instructions:

– In a pot, combine the diced chicken breast with the grated carrots, chopped parsley roots, grated celery root, chopped onion, and crushed garlic. Allow them to simmer until thoroughly cooked.

– In a separate bowl, mix the egg yolk with the cashew cream. Gradually add a small amount of the hot soup to temper the egg, then pour the mixture back into the pot and remove from heat.

– Add the fresh parsley leaves, lemon juice, or apple cider vinegar, adjusting to your taste preferences.

– Season with salt and pepper to your liking.

Enjoy your flavorful Greek chicken soup!