Avgolemono Soup With Leek and Celery
photo by *Parsley*
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 680.38 g leeks, thinly sliced
- 4 large celery ribs, chopped
- 29.58 ml extra virgin olive oil
- 473.18 ml fresh chicken stock
- 1 lemon, juice of, to taste
- 2 eggs
- salt
- white pepper
- fresh dill (optional)
directions
- 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.
- 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.
- Stir the soup well to make sure the eggs are incorporated so that they do not curdle.
- Adjust seasoning, add salt and pepper and serve warm. Garnish each serving with fresh dill if desired.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
COOKGIRl
United States