"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

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Lemony Egg Soup With Escarole Recipe

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This recipe for Lemony Egg Soup With Escarole, by , is from Noffke Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Alexis Noffke
Category:
Category:
Ingredients:  
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
Directions:
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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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