Avgolemono soup

Recipe from: 4/1/1998 12:00:00 AM

Ingredients 9
Servings 1
Minutes 10 minutes


Serving Change
  • 45
    olive oil
  • 2
    onions chopped
  • 1
    fennel bulb
  • 2
    chicken stock
  • 2
    large eggs
  • 60
    lemon juice
  • salt and freshly ground black pepper
  • fennel springs, to garnish
  • pita bread, to serve


10 minutes
Heat the oil in a large saucepan and sauté the onions over low heat, until soft.
Add the fennel and sauté for 5 minutes more.
Add the chicken stock and bring to the boil, then reduce the heat and allow to simmer for 20 minutes.
Remove from the heat and set aside to cool until warm.
Beat the eggs and lemon juice together.
Add 250ml of the warm soup to the egg and lemon mixture, whisking constantly.
Whisk this mixture into the remaining soup. Season with salt and freshly ground black pepper. Reheat very gently over low heat, but do not boil. Garnish with fennel sprigs and serve with pita bread.

Read more on: soup


24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.