Avgolemono Soup with Fennel and Dill Oil

Updated at: Thu, 17 Aug 2023 08:49:38 GMT

Step 1

Put the chicken, onion, peppercorns, white parts of the celery, fennel stems, bay, garlic, thyme, and 1.75 teaspoons of salt in a large saucepan for which you have a lid. Cover with 2.5 liters of cold water and bring to a simmer on hot heat.

Step 2

Once it starts to bubble, reduce the heat to medium. Simmer gently for 45-50 minutes, until the vegetables are soft and the meat is tender, skimming off any froth as needed.

Step 3

When ready, remove the chicken from the stock and set aside to cool on a tray. Once ool enough to handle, break into bite-sized chunks, discarding the skin and bones.

Step 4

Line a large sieve set over a large medium with a clean tea towel and carefully pour in the stock (discarding the solids).

Step 5

Ladle 500ml stock into a small pan and keep warm on a low heat. Measure out the remaining stock to get 1.2 liters; top up with water if you don't have enough.

Step 6

Wipe the saucepan clean and put on a medium-high heat with three tablespoons of the oil. Once hot, add the carrots and cook for 5 minutes, stirring occasionally, until slightly softened. Add the celery, fennel wedges and half a teaspoon of salt, stir and cook for another five minutes, until slightly softened.

Step 7

Pour in the 1.2 liters of stock together with the orzo. Bring to a simmer and cook for seven minutes until al dente, stirring once or twice to prevent sticking. (Check whether it's done or not). Add the chicken, stir well, and reduce the heat to low.

Step 8

Meanwhile, whisk the eggs and yolks in a large bowl until smooth and bubbles appear. Put the bowl on a tea towel and prevent it from sliding around and, whisking constantly, slowly pour in the lemon juice and whisk until smooth. Pour in the reserved warm stock slowly, whisking until smooth.

Step 9

Stirring constantly, slowly pour the egg mixture into the soup and, once fully mixed in, gently cook, still on a low heat, for three to five minutes until slightly thickened.

Step 10

Take off the heat and cover to keep warm. Put the remaining 75ml oil in the bowl of a food processor with the dill and blitz until almost smooth. Transfer to a bowl.

Step 11

Top and tail the lemon and remove the skin and pith and a sharp knife, then slice between the membranes to release the segments. Chop each segment into three to four pieces, then add the dill oil with the fennel seeds and pinch of salt; stir to combine.

Step 12

Ladle the soup into six bowls, top with the fennel fronds, a spoonful of the dill oil and a good grind of pepper. Serve hot.

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