Fennel Avgolemono Soup
Brighten your table with the Mediterranean-inspired flavors of Fennel Avgolemono Soup—a creamy, tangy, and herbaceous dish that’s perfect for any season. This twist on the classic Greek lemon soup features the subtle sweetness of sautéed fennel paired with aromatic garlic and onion, simmered with chicken or vegetable stock for a deeply comforting base. Arborio rice creates a velvety texture, while the signature avgolemono technique, blending eggs and freshly squeezed lemon juice, adds a luscious, tangy finish without the use of cream. Garnished with a sprinkle of fresh dill, this fragrant soup is both elegant and easy to prepare, making it an ideal choice for weeknight dinners or dinner parties. Ready in under an hour, this recipe offers a unique way to enjoy wholesome ingredients while embracing vibrant, zesty flavors.
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Recipe Information
Ingredients
- 1 large Fennel bulb
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 6 cups Chicken stock
- 0.5 cup Arborio rice
- 3 large Eggs
- 0.25 cup Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh dill
Instructions
Trim the fennel bulb by removing the stalks and fronds. Core the bulb and slice it thinly.
Heat the olive oil in a large pot over medium heat. Add the onion and fennel slices, and sauté for about 5 minutes, or until softened and fragrant.
Stir in the minced garlic and cook for another minute, being careful not to let it brown.
Pour in the chicken (or vegetable) stock and bring the mixture to a simmer.
Add the Arborio rice to the pot. Reduce the heat to low and cook for 15-18 minutes, stirring occasionally, until the rice is tender.
While the soup is cooking, prepare the avgolemono mixture. In a medium mixing bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice until combined.
Once the rice is fully cooked, remove the pot from heat. Slowly ladle one cup of hot soup broth into the egg-lemon mixture, whisking constantly to temper the eggs. Repeat with another cup of broth.
Pour the tempered egg-lemon mixture back into the soup pot, whisking gently to prevent curdling. The soup should thicken slightly and become creamy.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with freshly chopped dill. Serve warm.
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 3493 mg | 152% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 25.3 g | ||
| Protein | 105.4 g | 211% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 432 mg | 33% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1859 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
