Ingrédients pour Avgolemono Soup With Leek And Celery
- 2 medium leeks, white and light green parts only, thinly sliced
- 2 celery ribs, thinly sliced
- 2 tablespoons extra virgin olive oil
- 6 cups chicken stock
- 1/4 cup fresh lemon juice (from 1-2 lemons)
- 3 large eggs
- salt, to taste
- freshly ground white pepper, to taste
- 2 tablespoons fresh dill, chopped (for garnish, optional)
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Comment préparer Avgolemono Soup With Leek And Celery
- In a large stockpot or Dutch oven, sauté the leeks and celery in olive oil over medium heat until softened, about 5-7 minutes.
- Pour in the chicken stock, bring to a simmer, and cook for 20 minutes, allowing the flavors to meld.
- Carefully use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and puree.
- In a separate bowl, whisk together the lemon juice and eggs until light and frothy.
- Slowly drizzle about 1 cup of the hot soup into the egg mixture, whisking constantly to temper the eggs. This prevents curdling.
- Gradually whisk the tempered egg mixture back into the soup pot, stirring continuously. Cook for 2-3 minutes over low heat, stirring gently, until the soup slightly thickens. Do not boil.
- Season the soup with salt and pepper to taste.
- Serve warm, garnished with fresh dill, if desired.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
40g
Fat
10g
Carbs
10g
