Avgolemono Soup With Leek And Celery

1. 1

   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.

2. 2

   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.

3. 3

   Stir the soup well to make sure the eggs are incorporated so that they do not curdle.

4. 4

   Adjust seasoning, add salt and pepper and serve warm. Garnish each serving with fresh dill if desired.

* Per serving · 4 servings · Values may vary.

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