Garlicky Avgolemono Soup with Fennel and Quinoa

In a medium Dutch oven, bring the water to a boil. With the flat side of your knife, crush the head of garlic so the cloves separate from the base. Discard any loose skins. Add cloves to the boiling water, and blanch for 2 minutes. Using a slotted spoon or a fork, remove garlic cloves and any wayward skins from the pot, and let them rest on a cutting board until cool enough to handle. Pick the skins off with your fingers—they will come off extremely easily.

Add garlic cloves back to the pot, along with chicken stock, quinoa, fennel, salt, and cayenne. Bring to a boil. Cover, and simmer over medium-low heat for 15 minutes, or until quinoa is cooked. Remove pot from heat.

In a shallow bowl, beat eggs. Slowly whisk 1⁄4 cup of the hot broth into the bowl, adding a very small amount at a time so as not to scramble the egg. Repeat with another 3/4 cup of broth. Once the egg mixture is warm and the broth is fully incorporated, stir the mixture into the soup and add lemon juice, shredded chicken and fennel fronds. The egg yolk will give the soup a subtle, silky quality, while the lemon adds brightness to the rich, sweet garlic.

Serve immediately.

Note: If your egg breaks, don’t freak out. It will still taste delicious, just will look a little funky—like Chinese egg drop soup.