lemony egg soup with escarole

prep time:  tbd
cook time:  15 - 20 minutes
servings:  4

5 cups chicken stock
1/2 cup white rice
4 cups escarole - coarsely chopped
3 large eggs
2 - 3 tablespoons fresh lemon juice - as needed
1/2 teaspoon finely grated lemon zest

1.  in a medium pot, bring stock to a simmer.  add rice and simmer gently until tender, 15 - 20 minutes.  stir in escarole for the last 5 minutes.

2.  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 - 3 minutes.  season with lemon zest, salt, pepper and more lemon juice, if desired.

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