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Credit: Photography by Peter Ardito

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In saucepan, simmer stock, chopped fennel and potatoes until potatoes are tender, about 10 minutes. In bowl, whisk egg and lemon juice; slowly whisk in 1 cup hot stock, then whisk mixture back into soup. Add chicken and cook until thickened, about 2 minutes; season. Top with fennel fronds.

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