Fennel Avgolemono Soup Recipes

Steps:

• In a large heavy saucepan cook the julienned fennel and the shallots in the butter over moderately low heat, stirring occassionally, for 5 minutes. Add the chicken broth and bring to a boil. Simmer the mixture, covered for 15 minutes or until the fennel is just tender but not soft, and remove the pan from the heat.
• In a heatproof bowl whisk together the lemon juice and the yolks. Whisk 1 cup of the soup liquid, a little at a time, into the yolk mixture. Add yolk mixture to the soup, whisking.
• Return soup to the stove and reheat over low heat, stirring constantly.
• Stir in the minced fennel leaves just prior to serving.

Steps:

• In a large saucepan, heat 2 tablespoons of the olive oil. Add the onion and all but 1 cup of the sliced fennel, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened but not browned, about 10 minutes. Add 6 cups of water and bring to a boil. Cover partially and simmer the soup until the fennel is very tender, about 15 minutes.
• Meanwhile, in a small skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the remaining sliced fennel and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until the fennel is tender and lightly caramelized, about 5 minutes. Keep warm.
• Transfer the soup to a blender; puree in 2 batches until smooth. Wipe out the saucepan.
• In a medium bowl, beat the eggs with the lemon juice. Whisking constantly, slowly drizzle 2 cups of the hot soup into the eggs. Return all of the soup to the saucepan and stir over moderately low heat just until thickened, about 2 minutes. Season with salt and pepper. Ladle the soup into bowls, top with the caramelized fennel and chopped fennel fronds and serve.

Steps:

• Add vegetable broth, rice, nutritional yeast, and tamari (if using) to medium stockpot. Bring to a boil, and then lower heat, cover, and simmer for 25 minutes, until rice is cooked.
• Meanwhile, in a small bowl, mix the soymilk, cornstarch, and tumeric with a fork or whisk and set aside.
• When 25 minutes is up, re-stir the soymilk mixture, and add to soup. Stir well, until thickened.
• Add seitan, margarine, lemon juice, and lemon zest to soup. Mix well, and test for tartness. If more tart flavor is desired, add extra lemon juice.
• Add parsley, salt, and pepper to taste. Stir well.
• Serve with some freshly snipped dill, if desired. This recipe will double well.