Lemon-Infused Avgolemono Soup with Leeks and Celery
A delightful twist on the classic avgolemono soup, this version incorporates the gentle sweetness of leeks and the crisp texture of celery, creating a comforting bowl that's perfect for any season. With a creamy texture derived from the eggs and a bright kick from the lemon, this soup is a favorite among Mediterranean enthusiasts. Whether you need a light meal or a starter for a more elaborate dinner, this soup delivers vibrant flavors and a nourishing touch. Serve it warm, topped with fresh dill for an extra burst of freshness.
4
Servings
90
Calories
9
Ingredients
Ingredients
Leeks
1 1/2 lbs (thinly sliced)
Celery ribs
4 large (chopped)
Extra virgin olive oil
2 tablespoons
Chicken stock
2 cups (fresh)
Lemon
1 (juiced, to taste)
Eggs
2
Salt
(to taste)
White pepper
(to taste)
Fresh dill
(optional, for garnishing)
Instructions
1
In a large stock pot, heat the extra virgin olive oil over medium heat. Add the thinly sliced leeks and chopped celery, sautéing until they become tender and fragrant, about 5-7 minutes.
2
Pour in the fresh chicken stock, bring the mixture to a gentle simmer, and let it cook for about 20 minutes to meld the flavors.
3
Once the vegetables are soft, use an immersion blender to puree the soup until smooth. You can also transfer it to a blender in batches if preferred.
4
In a mixing bowl, whisk together the eggs and freshly squeezed lemon juice until the mixture is light and frothy.
5
To temper the egg-lemon mixture, slowly add a ladleful of hot soup into it, whisking continuously to prevent the eggs from curdling.
6
Gradually whisk the tempered egg mixture back into the soup pot, stirring well to ensure it's fully incorporated.
7
Taste the soup and adjust seasoning with salt and white pepper as needed, then warm it gently over low heat, taking care not to boil.
8
Serve the soup warm in bowls, garnished with fresh dill if desired.
Nutrition Information
5g
Fat
7.5g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lemon-Infused Avgolemono Soup with Leeks and Celery?
This soup is a Mediterranean-style dish that puts a unique twist on classic avgolemono by incorporating leeks and celery into a creamy egg-lemon base.
How many servings does this recipe provide?
This recipe is designed to yield 4 servings.
How many calories are in one serving of this soup?
Each serving contains approximately 90 calories.
What are the primary vegetables used in this soup?
The main vegetables are 1.5 lbs of thinly sliced leeks and 4 large chopped celery ribs.
How much fat is in a single serving?
There are 5g of fat per serving.
What is the carbohydrate content of this recipe?
Each serving contains 7.5g of carbohydrates.
How much protein does this soup offer per serving?
This soup provides 4g of protein per serving.
What type of oil should be used for sautéing?
The recipe calls for 2 tablespoons of extra virgin olive oil.
How long should the leeks and celery be sautéed?
Sauté the vegetables over medium heat for about 5-7 minutes until they are tender and fragrant.
What is the recommended liquid base for this soup?
The recipe uses 2 cups of fresh chicken stock.
How long does the soup need to simmer after adding the stock?
The mixture should simmer for about 20 minutes to allow the flavors to meld.
How do I achieve a smooth texture for the soup?
Use an immersion blender to puree the soup once the vegetables are soft, or transfer it to a traditional blender in batches.
How many eggs are required for the avgolemono base?
The recipe requires 2 eggs.
How much lemon juice is needed?
You should use the juice of 1 lemon, adjusted to your personal taste.
What is the secret to adding eggs to hot soup without curdling?
You must temper the egg-lemon mixture by slowly adding a ladleful of hot soup into it while whisking continuously before adding it back to the pot.
Can I boil the soup after adding the egg-lemon mixture?
No, you should only warm the soup gently over low heat; boiling can cause the eggs to curdle.
What seasonings are suggested for this dish?
The soup is seasoned with salt and white pepper to taste.
What is the best garnish for this soup?
Fresh dill is highly recommended as a garnish for an extra burst of freshness.
Is this soup considered a healthy meal option?
Yes, it is described as a healthy and nourishing dish with a relatively low calorie count.
What is the overall flavor profile of this soup?
It has a bright kick from the lemon, gentle sweetness from the leeks, and a creamy, comforting texture.
Is this soup suitable for a Mediterranean diet?
Yes, it is tagged as a Mediterranean dish and follows many of its nutritional principles.
What is the preparation method for the leeks?
The leeks should be thinly sliced before being sautéed.
What is the preparation method for the celery?
The celery ribs should be chopped before being added to the pot.
Can I use a blender if I don't have an immersion blender?
Yes, you can transfer the soup into a standard blender in batches to achieve the desired smoothness.
What type of pepper is used in this recipe?
White pepper is used to maintain the clean, light appearance of the soup.
Is there a specific category for this recipe?
The recipe is categorized under Lemon-themed dishes.
How would you describe the texture of the celery in this soup?
The celery contributes a crisp texture that contrasts nicely with the creamy base.
Can this soup be served as a starter?
Yes, it works perfectly as either a light meal or a starter for an elaborate dinner.
What are the primary tags associated with this recipe?
Tags include avgolemono, mediterranean, healthy, comfort food, and egg-based.
What is the recommended temperature for serving?
The soup should be served warm.