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    You are in: Home / Recipes / Fennel Avgolemono Soup Recipe
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    Fennel Avgolemono Soup

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on May 07, 2013

      This was our first time eating avgolemono. Very light, very tangy and cooling on a hot afternoon...14 y/o son says he would eat it again. I paired it with a toasted cheese panini (swiss and colby jack.) I added lemon basil leaves in the sandwiches, and it went together well. I chose this recipe because I had a leek and a small fennel bulb to use, and we love lemon. Our local lemons here in Hawaii sometimes have a calamansi-type twang to them, don't know if it changed the flavor. I think I need more fennel; could not taste it at all. Would try it again!

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    • on April 05, 2012

      I'm a huge fan of fennel and loved that this soup showcased it as the star. It's light-tasting and the lemon flavor accents the fennel very nicely. I used two fennel bulbs for this. This would make a nice appetizer soup for a holiday dinner...... especially in the spring. Thanx!

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    • on March 27, 2009

      Light tasty soup. It was just a bit lemony so next time I think I will cut back a bit. Easy to make and would make a nice starter soup Made for PAC spring 2009

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    • on September 15, 2008

      This was a nice soup, but we felt it could have used more fennel. It tasted like a basic avgolemono soup, and the fennel flavour was buried by the lemon juice. Interesting idea to combine the two, but it really needs more fennel to make an impact. Thanks for posting! Made for PAC Fall 2008.

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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:

    fennel leaves

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