Fennel Avgolemono Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 (1/2 lb) fennel bulb, trimmed and cut lengthwise into julienne strips (about 1 1/2 cups)
• 3 tablespoons fennel leaves, minced
• 2 shallots, minced
• 1 1/2 tablespoons unsalted butter
• 6 cups chicken broth
• 1/2 cup fresh lemon juice
• 2 large egg yolks

Recipe

• 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 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 return soup to the stove and reheat over low heat, stirring constantly.
• 4 stir in the minced fennel leaves just prior to serving.