Fennel Avgolemono Soup

1. 1

   In a large heavy saucepan cook the julienned fennel and the shallots in the butter over moderately low heat, stirring occassionally, for 5 minutes. Add the chicken broth and bring to a boil. Simmer the mixture, covered for 15 minutes or until the fennel is just tender but not soft, and remove the pan from the heat.

2. 2

   In a heatproof bowl whisk together the lemon juice and the yolks. Whisk 1 cup of the soup liquid, a little at a time, into the yolk mixture. Add yolk mixture to the soup, whisking.

3. 3

   Return soup to the stove and reheat over low heat, stirring constantly.

4. 4

   Stir in the minced fennel leaves just prior to serving.

* Per serving · 4 servings · Values may vary.

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