BEAN SOUP AVGOLEMONO (EGG-LEMON BEAN SOUP)
500 g bag of medium-sized dried beans
3 medium carrots, cut into thick rounds
2 large onions, chopped
1 cup celeriac
½ bunch celery leaves
1 cup olive oil
Soak the beans overnight in water to soften. Rinse well the following day and bring to the boil in a heavy saucepan. When they begin to get soft, add the carrots. After a short while, add the celeriac and then, a little later, the celery leaves. Add the ingredients in this way to avoid undercooking any of them. Season with salt and pepper.
When everything is done, remove from the heat and strain, retaining the liquid.
Heat the oil in a saucepan and cook the onions. Add the beans and stir for a couple of minutes, then add the liquid. Don't forget that this is a soup, so if necessary, stir in some hot water and remove from the heat.
Beat the eggs in a metal bowl and squeeze in the lemons. Use a spoon to take liquid from the soup and add it to the egg mixture until it is warm. Then add to the saucepan and stir vigorously.
The food is ready and can be served with fresh crusty bread.