Lemony Egg Soup with Escarole
This lemon-scented soup, based on a Greek avgolemono, is a warming meal in the depths of winter. Made with good chicken broth, it’s familiar and comforting. But fresh lemon adds a sunny brightness while the egg and rice thicken things up, making the broth richer and heartier. To add vegetable matter, I stir some escarole into the soup, letting it wilt until silky and soft. If you like you can substitute spinach or baby kale for the escarole, adding an extra few minutes to the cooking time if using the kale.
Ingredients
- 5cups chicken stock
- 1/2cup white rice
- 4cups escarole, coarsely chopped
- 3large eggs
- 2 to 3tablespoons fresh lemon juice, as needed
- 1/2teaspoon finely grated lemon zest
- Kosher salt and black pepper
Directions
In a medium pot, bring stock to a simmer. Add rice and simmer gently until tender, 15 to 20 minutes. Stir in escarole for the last 5 minutes.
In a medium bowl, whisk together the eggs and 2 tablespoons lemon. Whisking constantly, slowly ladle 1 cup hot broth into the egg mixture. Pour mixture into the pot of hot stock. Cook gently until soup begins to thicken, 2 to 3 minutes. Season with lemon zest, salt, pepper and more lemon juice, if desired.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 7 gramsCalories: 270Saturated Fat: 2 gramsUnsaturated Fat: 5 gramsSodium: 1077 milligramsSugar: 5 gramsFiber: 3 gramsCarbohydrate: 35 gramsProtein: 15 grams
Source: https://cooking.nytimes.com/recipes/1015970-lemony-egg-soup-with-escarole