LEMONY EGG SOUP WITH ESCAROLE

Lemony Egg Soup With Escarole image

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.

Provided by Melissa Clark

Categories dinner, lunch, quick, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

5 cups chicken stock
1/2 cup white rice
4 cups escarole, coarsely chopped
3 large eggs
2 to 3 tablespoons fresh lemon juice, as needed
1/2 teaspoon finely grated lemon zest
Kosher salt and black pepper

Steps:

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 Facts : @context http, Calories 270, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 1075 milligrams, Sugar 5 grams, TransFat 0 grams