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. ---------------------------------------------------------------------------
Nutrition
Ingredients
