Avgolemono soup

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

Ingredients 9
Servings 6
Time 10 minutes


  • 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


30 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.

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