A recipe from Greg Malouf which I found in ” Soup for Syria”.
Ingredients
- 60 ml extra virgin olive oil
- 2 onions sliced
- 2 small garlic cloves roughly chopped
- 2 leeks trimmed and roughly chopped
- 3 large fennel bulbs sliced
- 2 potatoes peeled and diced
- 1.5 l chicken stock
- 1 cinnamon stick
- Peel of ½ lemon
- ½ tsp ground allspice
- 2 bay leaves
- salt and black pepper to taste
- 2 egg yolks
- 120 ml double cream
- juice of 2 lemons
- 1 tsp ground cinnamon to garnish
- 3 tbsps fresh parsley to garnish
Servings:
Instructions
- Heat the oil and saute the onions, garlic, leeks and fennel for a few minutes. Add the potatoes, stock, cinnamon stick, lemon peel, allspice and bay leaves.
- Bring to the boil, then gently simmer for 20 minutes. Remove the cinnamon, lemon and bay, and season. In a separate bowl, whisk the egg yolks and cream, then stir in a large spoonful of soup.
- Whisk well, then tip into the soup. Slowly return the soup to just below boiling, stirring. Remove from the heat and adjust the seasoning with salt, pepper and lemon juice. Drizzle each bowl with oil and sprinkle with cinnamon and parsley.
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