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Heat olive oil in a large pot. Add onion, carrot, celery, kholrabi and garlic; cook, stirring often, for about 3 minutes. Add chicken, and cook for another 5 minutes.
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Add broth, and bring to a boil. Add pasta (if using), reduce heat, and simmer for about 10 minutes, or until pasta is tender.
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Add spinach, dill, salt and pepper; cook until spinach is wilted, about 2 minutes.
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Mix the egg yolk and lemon juice together. Add 1 cup of hot broth slowly to the egg yolk mixture.
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Transfer the mixture to the pot, whisking as you pour.