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
- 5 cups chicken stock
- ½ cup white rice
- 4 cups escarole, coarsely chopped
- 3 large eggs
- 2 to 3 tablespoons fresh lemon juice, as needed
- ½ teaspoon finely grated lemon zest
- Kosher salt and black pepper
- Nutritional Information
Nutritional analysis per serving (4 servings)
266 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 14 grams protein; 148 milligrams cholesterol; 484 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
30 minutes
Dining and Cooking