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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. Stir the soup well to make sure the eggs are incorporated so that they do not curdle. | 4. Adjust seasoning, add salt and pepper and serve warm. Garnish each serving with fresh dill if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	1 1/2		sliced	81.435	18.8903	2.0025	0.4005
celery rib	4		chopped	-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
lemon	1			1.2808	0.4116	0.0486	0.0132
egg	2			143.0	0.72	12.56	9.51
salt				-	-	-	-
white pepper				-	-	-	-
dill				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.