Fennel Avgolemono Soup Food

FENNEL AVGOLEMONO SOUP

Steps:

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

FENNEL AVGOLEMONO SOUP

Steps:

• In a large saucepan, heat 2 tablespoons of the olive oil. Add the onion and all but 1 cup of the sliced fennel, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened but not browned, about 10 minutes. Add 6 cups of water and bring to a boil. Cover partially and simmer the soup until the fennel is very tender, about 15 minutes.
• Meanwhile, in a small skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the remaining sliced fennel and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until the fennel is tender and lightly caramelized, about 5 minutes. Keep warm.
• Transfer the soup to a blender; puree in 2 batches until smooth. Wipe out the saucepan.
• In a medium bowl, beat the eggs with the lemon juice. Whisking constantly, slowly drizzle 2 cups of the hot soup into the eggs. Return all of the soup to the saucepan and stir over moderately low heat just until thickened, about 2 minutes. Season with salt and pepper. Ladle the soup into bowls, top with the caramelized fennel and chopped fennel fronds and serve.

AVGOLEMONO SOUP (CHICKEN SOUP)

Steps:

• Place the chicken in a large stock pot and fill with enough water to cover it.
• Bring to a boil and remove the foam.
• At this point add the onion and salt and pepper to taste.
• Once the chicken is boiled remove it and the onion from the pot.
• Now add the rice or orzo to the broth and let it boil.
• When the rice or orzo is ready, add the avgolemono sauce.

AVGOLEMONO SOUP - EASY AND AWESOME!

Steps:

• Notes: The outcome of soup really depends on the quality of the chicken base you use. I have found that broth is too weak for the most part, so I highly recommend avoiding broth for this recipie. I have found better success with bullion. The bullion gives you control over the strength of the chicken flavor. If you have a good chicken base, the soup will be good. If you have bad bullion/broth, the soup will be sub-par. A good test is tasting the broth on it's own. If it tastes like a soup you'd eat on it's own, it's a good place to start!
• Place 5 cups of tap water in a large pot. Set pot on stove and heat on Med-High.
• Meanwhile, using a large bowl, rinse the 1/2 cup white rice in cold water 3-4 times. Remove any excess water from the rice after rinsing.
• Once the water begins to boil, add the rinsed rice into the pot.
• Immediately after adding the rice, add 2 1/2 cubes of Knorr Chicken bullion to the boiling pot, stirring until the bullion dissolves. Allow the soup to boil for 1 minute.
• Cover the pot with a lid, and turn the temperature of the stove down to simmer. Set a timer for whatever the recommended cook time of the rice LESS 5 minute (So if the rice cooking instructions say 20 min, set the timer for 15).
• Now, in a large mixing bowl, break open three eggs and add 3 TBS of lemon juice. Lemon lovers, hold your horses at this step. You can add more lemon at the end to your lemony liking. This is just to set the eggs. Using an electric mixer on LOW, or a handheld manual mixter, thoroughly blend the lemon and egg together until very smooth. The more blended this mixture, the less likely you will have egg separate in the soup. If you are mixing by hand, make sure you get it as smooth as possible mixing very well. Allow the lemon egg mixture to rest in the bowl about 15 minutes stirring occasionally.
• When the timer for the broth goes off, remove the pot from the heat source. Take one cup full of the HOT chicken broth and slowly stir it into your mixing bowl containing the lemon egg mixture. Repeat this 3 times, or for as much broth as you can safely transfer.
• Now, take the contents of the mixing bowl and pour it back into the pot. Stir the mixture well.
• Bring the soup in pot to a boil on a med/low heat and allow to boil for 3 minutes.
• Add more lemon to your liking 1 TBS at a time. It's easy to over lemon, so make sure you take it slow. I usually like about 2 extra TBS.
• Serve hot and Enjoy! (re-heating the soup will cause it to become very thick).

AVGOLEMONO SOUP WITH LEEK AND CELERY

Steps:

• 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.
• 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.
• Stir the soup well to make sure the eggs are incorporated so that they do not curdle.
• Adjust seasoning, add salt and pepper and serve warm. Garnish each serving with fresh dill if desired.

VEGAN AVGOLEMONO SOUP

Steps:

• Add vegetable broth, rice, nutritional yeast, and tamari (if using) to medium stockpot. Bring to a boil, and then lower heat, cover, and simmer for 25 minutes, until rice is cooked.
• Meanwhile, in a small bowl, mix the soymilk, cornstarch, and tumeric with a fork or whisk and set aside.
• When 25 minutes is up, re-stir the soymilk mixture, and add to soup. Stir well, until thickened.
• Add seitan, margarine, lemon juice, and lemon zest to soup. Mix well, and test for tartness. If more tart flavor is desired, add extra lemon juice.
• Add parsley, salt, and pepper to taste. Stir well.
• Serve with some freshly snipped dill, if desired. This recipe will double well.