1/3 Photos of Fennel Avgolemono Soup
Chef Regina V. Smith's Note:
This recipe is from Gourmet magazine's very interesting November 1990 article about fennel. Fennel stimulates the appetite, refreshes the palate, and aids the digestion. It also contains few calories. Fennel is a member of the carrot family. It is also a 'cousin' of parsley and dill. It adds an interesting flavour twist to a classic Greek recipe.
My Private Note
Units: US | Metric
- 1In a large heavy saucepan cook the julienned fennel and the shallots in the butter over moderately low heat, stirring occassionally, for 5 minutes. Add the chicken broth and bring to a boil. Simmer the mixture, covered for 15 minutes or until the fennel is just tender but not soft, and remove the pan from the heat.
- 2In a heatproof bowl whisk together the lemon juice and the yolks. Whisk 1 cup of the soup liquid, a little at a time, into the yolk mixture. Add yolk mixture to the soup, whisking.
- 3Return soup to the stove and reheat over low heat, stirring constantly.
- 4Stir in the minced fennel leaves just prior to serving.
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Nutritional Facts for Fennel Avgolemono Soup
Serving Size: 1 (317 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 103.6
- Calories from Fat 53
- Total Fat 5.9 g
- Saturated Fat 2.7 g
- Cholesterol 69.1 mg
- Sodium 770.3 mg
- Total Carbohydrate 6.4 g
- Dietary Fiber 1.2 g
- Sugars 1.2 g
- Protein 6.5 g
The following items or measurements are not included: