Lemony Egg Soup With Escarole Recipes

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

SOUPA AVGOLEMONO (EGG-LEMON SOUP)

Soupa Avgolemono (Egg-Lemon Soup) image

This tasty soup is very popular in Greece and Cyprus. I remember my father making it on chilly winter days, especially when there were colds and flu in the household! Sometimes he would add chopped, cooked chicken to the soup, and other times he would serve it plain. This is a taste of my childhood.

Provided by truebrit

Categories One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

6 cups chicken broth
3/4 cup rice or 3/4 cup orzo pasta
3 eggs
1 lemon, juice of

Steps:

Bring broth to boil in saucepan, and add rice or orzo.
Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).
While the rice cooks, lightly beat the eggs and the lemon juice together.
Remove the broth from heat.
Slowly mix about one cup of the hot broth into egg-lemon mixture.
Add to the soup gradually while stirring.
Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL).
Serve.

LEMON EGG DROP SOUP

Lemon Egg Drop Soup image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 18m

Yield 6 servings

Number Of Ingredients 6

Ingredients

8 cups chicken broth
4 large eggs
2 lemons, juiced
1/4 teaspoon lemon pepper
1 tablespoon lemon zest
Grated Parmesan

Steps:

Bring broth to a boil in a 3 quart saucepan over medium heat. In a medium bowl, whisk eggs, lemon juice and lemon pepper until well blended, then slowly whisk in 1 cup of the hot broth. Lower heat; add egg mixture, stirring constantly. Cook over low heat, stirring until heated through. (Don't boil! Eggs will curdle.)
Remove from heat and stir in lemon zest. Ladle into serving bowls and sprinkle each serving with a little Parmesan.

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