Fennel and Lentil Avgolemono Soup

Heat a Dutch oven or large saucepan over medium-high heat. Add 1–2 tablespoons of olive oil and the onion. Cook for 2–3 minutes until softened, then reduce the heat to medium. Add the celery, chopped fennel, garlic, thyme, and oregano and cook for 2 minutes.

Add the vegetable stock, lentils, 1 teaspoon sea salt, and black pepper. Cover and cook for 15 minutes. Check if the lentils are cooked; if not, cover again and cook for another 5–10 minutes over low heat until the lentils are tender.

If making the charred garlicky fennel fronds, heat a skillet over medium-high heat. Add 2 tablespoons olive oil, the fennel fronds, and garlic. Stir occasionally, letting the leaves char. Reduce the heat to medium and cook for 6–8 minutes until most of the leaves are charred and crispy. Season with sea salt and black pepper.

When the lentils are tender, add the miso to the soup and stir well to combine. Taste and season with additional sea salt and black pepper if needed.

Add the eggs to a spouted measuring cup or bowl. Whisk until frothy and slightly lighter in color, about 2 minutes. Add the lemon juice and whisk to combine.

Slowly add 3 tablespoons of the hot soup into the egg-lemon mixture, whisking constantly to temper the egg. Carefully add the egg mixture to the soup, whisking vigorously and constantly until completely combined.

Reduce the heat to low and cook, stirring constantly, until the soup is thick enough to lightly coat a spoon, about 5 minutes. Do not let the soup reach a simmer.

To serve, ladle the soup into bowls and top with the charred garlicky fennel fronds (if using) and a generous drizzle of olive oil.