*Note: Celeriac is a root vegetable very much like a turnip but smells and tastes like celery. It was mentioned in Home’s Odyssey as selinon. Today in Greece it’s called σελινόριζα – celery root. This is a different avgolemono soup and I have heard stories that it’s a welcome hot soup after a day skiing in the slopes of Pillion
Ingredients:
2 large celeriac roots
Water that has fresh lemon juice in it
1 1/2 kilo of chicken cut into serves
2 large onions
Juice of 2 lemons
Salt and pepper
2 eggs
Method:
1. Peel and clean celeriac roots and cut into slices, place in a bowl with the water that has lemon juice in it (this is done so the roots will not discolour)
2. In a big wide saucepan heat the oil on high heat and sauté the chicken pieces till golden remove the chicken from saucepan and set aside
3. Lower heat to medium and sauté the onions till translucent
4. Add the chicken to the sautéed onions and add the celeriac roots
5. Add half of the lemon juice
6. Add enough water to cover all the ingredients and maybe a little more if you want a large quantity of soup
7. Add pepper and salt, cover and allow to cook on slow heat for about 40-50 minutes (cooking time will depend on the chicken, if it cooks earlier remove)
8. Just before removing from heat beat the eggs in a bowl and add the remaining lemon juice, add hot soup gradually to eggs and then pour into soup stirring vigorously and taking off heat
9. Serve hot