Are peas Paleo/Primal? Click here to read what Mark Sisson says on this topic.Adapted from Martha Stewart Magazine

8 cups chicken stock

2 pounds frozen peas, thawed

1 teaspoon Celtic sea salt

4 large eggs, beaten

1 tablespoon lemon zest

2 teaspoons coconut vinegar

2 cups pea tendrils (you can substitute with spinach)

Place stock, peas and salt in a large pot and bring to a simmer over medium heat. Reduce heat to low and simmer until peas are cooked through and bright green, about 5 minutes. Using a fork, begin to stir the soup in a circular motion. While stirring, slowly add eggs in a steady stream. This will create strands of egg in the soup. Stir in lemon zes