A cozy lunch for the first day of fall. Escarole Cannellini Bean Chicken Avgolemono soup, Greek salad and sourdough garlic toast. So comforting and delicious. Here’s how to make the soup:
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Ingredients:
* 1/4 cup chopped yellow onion.
* 2 stalks celery chopped.
* 2 medium carrots, peeled and chopped.
* 2 cloves garlic, minced.
* 2 tablespoons olive oil.
* 6 cups chicken broth.
* 2 cups shredded chicken (I used rotisserie chicken).
* 1 15.5 ounce can of Cannellini beans drained and rinsed.
* 1 head of Escarole roughly chopped.
* 3 eggs beaten.
* Juice of a lemon.
* Salt and pepper to taste.
On the stove top heat olive oil in a medium pot until hot then add the onion, celery and carrot. Cook stirring occasionally until the veggies start to tender then add the garlic. Season with salt and pepper. Cook for another minute then add the chicken broth and bring to a boil.
In a medium bowl whisk together the two eggs and the lemon juice. Very slowly whisk in two or three ladles of the hot broth into the lemon egg mixture to temper the eggs so they don’t turned to scrambled eggs. Once the mixture is fully blended mix into the remaining soup in the pot. Stir in the escarole and add the Cannellini beans. Simmer for 5 minutes until the escarole is wilted remove from heat and serve. Serve with sourdough garlic bread and a salad on the side. Serves 4-6.
Dining and Cooking