Avgolemono Soup With Leek and Celery

Avgolemono Soup With Leek and Celery

piątek, 7 lutego 2014

Avgolemono Soup With Leek and Celery

Time: 40 mins

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

• 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.