AVGOLEMONO

GREEK LEMON, EGG, AND CHICKEN SOUP WITH FENNEL

Summertime is finally here. The rainy weather has been replaced by brilliant sunlight, longer evenings, and heat. I do not know about your family but our diet takes a huge detour south to the Mediterranean. Lunches become far simpler affairs. Olive oil replaces animal fats. Vegetables from our vegetable gardens and fish take center stage. And our dinners whips away into green salads and delicious soups. One of our absolute favorite soups is Avgolemono, the silky smooth and lemony-bright chicken and rice soup from Greece.

Avgolemono: Greek Lemon, Egg, and Chicken Soup with Fennel

I make my version of Avgolemono with the subtle anise flavors of freshly cut fennel.

Avgolemono: Greek Lemon, Egg, and Chicken Soup with Fennel

A silky-smooth, lemony bright chicken and rice soup from Greece

Prep Time 10 minutes, Cook Time 20 minutes, Servings 8

Ingredients

• 2 tbsp olive oil
• 1 sweet onion chopped fine
• 1 bulb fennel chopped fine
• 2 quarts chicken stock
• 1/2 cup uncooked rice
• 2 chicken breasts
• sea salt and pepper
• 5 large egg yolks