Fennel Avgolemono Soup

By Chef Regina V. Smith on August 25, 2008

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    1. 1 (1/2 lb) fennel bulb, trimmed and cut lengthwise into julienne strips ( about 1 1/2 cups)
    2. 3 tablespoons fennel leaves, minced
    3. 2 shallots, minced
    4. 1 1/2 tablespoons unsalted butter
    5. 6 cups chicken broth
    6. 1/2 cup fresh lemon juice
    7. 2 large egg yolks


  1. In 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.
  2. In 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.
  3. Return soup to the stove and reheat over low heat, stirring constantly.
  4. Stir in the minced fennel leaves just prior to serving.