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    You are in: Home / Greek / Avgolemono Soup With Leek and Celery Recipe
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    Avgolemono Soup With Leek and Celery

    Avgolemono Soup With Leek and Celery. Photo by *Parsley*

    1/2 Photos of Avgolemono Soup With Leek and Celery

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Cookgirl's Note:

    From Diane Seed's Mediterranean Dishes. Classic avgolemono ranks up there as one of the world's best soups.

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    Units: US | Metric


    1. 1
      In a stock pot saute the leeks and celery in olive oil until softened. Add the chicken stock and simmer 20 minutes. Puree the mixture with an immersion blender.
    2. 2
      Just before serving, beat the lemon juice and eggs together until light and frothy. Slowly beat a ladleful of hot soup into the egg and lemon mixture, stir well, then whisk back into the soup pot.
    3. 3
      Stir the soup well to make sure the eggs are incorporated so that they do not curdle.
    4. 4
      Adjust seasoning, add salt and pepper and serve warm. Garnish each serving with fresh dill if desired.

    Ratings & Reviews:

    • on March 27, 2006


      This was my first attempt at avgolemono soup and I was very pleased with the results. The flavor and texture are wonderful. I really liked the addition of the fresh dill; next time I will mix some dill in the soup as well as for garnish. Thanx for introducing me to a great soup.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Avgolemono Soup With Leek and Celery

    Serving Size: 1 (398 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 255.0
    Calories from Fat 101
    Total Fat 11.2 g
    Saturated Fat 2.1 g
    Cholesterol 109.3 mg
    Sodium 290.5 mg
    Total Carbohydrate 31.3 g
    Dietary Fiber 4.1 g
    Sugars 10.1 g
    Protein 9.2 g

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