Greek · Dinner
Pork and Celery Soup With Lemon Sauce
Pork shoulder simmered gently with celery and onion until tender, finished with an avgolemono-style egg and lemon sauce whisked into the hot broth off heat. The result is a pale, silky, lightly tangy soup thickened without cream, dill added at the end, served hot as a light main.
$5
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
478Calories
38.2gProtein
31.6gFat
9.8gCarbs
4.9gSugar
1.6gFiber
1215mgSodium
330mgChol
9.1gSat Fat
950mgPotassium
100mgCalcium
3.4mgIron
1.9mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Cut pork shoulder into 1-inch cubes, slice celery on the diagonal, chop onion, pat pork dry, and whisk egg with lemon juice in a bowl.
2
Sear
Heat olive oil in a medium pot over medium-high heat, brown pork cubes on two sides for 4 minutes total until lightly crusted.
3
Simmer
Add onion and cook 3 minutes over medium heat, then pour in stock and water. Add salt, pepper, bring to boil, reduce to low, cover, and simmer 35 minutes until pork is fork-tender.
4
Simmer
Stir in celery and simmer uncovered over low heat for 10 minutes until tender but still holding its shape. Ladle 1/2 cup hot broth into egg mixture while whisking constantly.
5
Plate
Remove pot from heat, pour tempered mixture back into pot, stir gently 1 minute until thickened slightly, ladle into bowl, scatter dill on top, serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 2 cup200g celery
- 11 onion
- 3 cups720ml chicken stock
- 3 cups720ml water
- 22 eggs
- 4 tbsp4 tbsp lemon juice
- 2 tbsp2 tbsp dill
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
