Avgolemono Soup With Leek and Celery

Name: Avgolemono Soup With Leek and Celery
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 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)

Submitted by COOKGIRl

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

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photo by *Parsley*

Ready In:: 40mins
Ingredients:: 9
Serves:: 4

ingredients

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)

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.

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Reviews

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.

*Parsley*