Fennel and lentil avgolemono soup from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 209) by Hetty Lui McKinnon

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Notes about this recipe

  • Eat Your Books

    Can substitute celery, celeriac, or potato for fennel.

  • allisonsemele on July 20, 2023

    Did not make the topping this time, but this is a nice soup even without it. The fennel and thyme make for a pretty fancy-tasting version of avgolemono. It doesn’t cook very long, so my celery didn’t fully soften—I would cut it into even smaller pieces next time, and I would also reduce the thyme by half. I used my immersion blender for the egg-lemon component, which worked well, and blitzed the soup a bit, too, which took care of my tough celery and any stray chunks of miso.

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