Avgolemono Soup With Leek and Celery

piątek, 7 lutego 2014

Avgolemono Soup With Leek and Celery

Time: 40 mins


  • 1 1/2 lbs leeks, thinly sliced
  • 4 large celery ribs, chopped
  • 2 tablespoons extra virgin olive oil
  • 2 cups fresh chicken stock
  • 1 lemon, juice of, to taste
  • 2 eggs
  • salt
  • white pepper
  • fresh dill (optional)


  • 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 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 Stir the soup well to make sure the eggs are incorporated so that they do not curdle.
  • 4 Adjust seasoning, add salt and pepper and serve warm. Garnish each serving with fresh dill if desired.

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