Fennel Avgolemono Soup
- Reviews 4
Ready In: 40 mins
Serves: 6
Yields: 7 cups
Ingredients
- 1 (1/2lb) fennel bulb, trimmed and cut lengthwise into julienne strips (about 1 1/2 cups)
- 3 tablespoons fennel leaves, minced
- 2 shallots, minced
- 1 1⁄2 tablespoons unsalted butter
- 6 cups chicken broth
- 1⁄2 cup fresh lemon juice
- 2 large egg yolks
Directions
- 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.
- 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.
- Return soup to the stove and reheat over low heat, stirring constantly.
- Stir in the minced fennel leaves just prior to serving.
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