Avgolemono Soup With Leek and Celery

Recipe by COOKGIRl
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Stir the soup well to make sure the eggs are incorporated so that they do not curdle.
  • Adjust seasoning, add salt and pepper and serve warm. Garnish each serving with fresh dill if desired.
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