Ingredients:
1 1/2 lbs leeks, thinly sliced
4 large celery ribs, chopped
2 tablespoons extra virgin olive oil
2 cups fresh chicken stock
1 lemons, juice of, to taste
2 eggs
salt
white pepper
fresh dill (optional)
Directions:
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.
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.
Stir the soup well to make sure the eggs are incorporated so that they do not curdle.
Adjust seasoning, add salt and pepper and serve warm. Garnish each serving with fresh dill if desired.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.