Lemony Egg Soup With Escarole

By Melissa Clark

Lemony Egg Soup With Escarole
Evan Sung for The New York Times
Total Time
30 minutes
Rating
5(731)
Comments
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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.

Featured in: Breaking Free From Winter’s Hold With a Lemony Escarole Soup

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Ingredients

Yield:4 servings
  • 5cups chicken stock
  • ½cup white rice
  • 4cups escarole, coarsely chopped
  • 3large eggs
  • 2 to 3tablespoons fresh lemon juice, as needed
  • ½teaspoon finely grated lemon zest
  • Kosher salt and black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

270 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 15 grams protein; 1077 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 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 to 3 minutes. Season with lemon zest, salt, pepper and more lemon juice, if desired.

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Ratings

5 out of 5
731 user ratings
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Comments

Annie

This is a wonderful belly-filling soup. I make it with escarole and sometimes throw in some thinly sliced fennel, gives it a little more body and enhanced flavor. Can't get enough of this one!

Annie

Me again ... I also drizzle sparingly some EVOO over top of each bowl and a good sprinkle of Parmegiana or Pecorino, whichever I have on hand

Md45

I made this with vegetable stock and it was still incredibly delicious. Rather than stir in the lemon juice, I drizzled it over each bowl along with the olive oil, as recommended by others. Definitely will make again.

Nicole

This is absolutely delicious! I’m genuinely shocked by the depth of flavor with such a simple ingredient list, but it tasted complex and hearty. I added another 4 cups of stock and another egg since we used the whole head of escarole, and also used brown rice since it’s what we had. Amazing, super easy, and loved by the whole family (including my teenager who was not feeling well).

Martha

I added a few fresh sautéed scallops to each bowl on top of the soup drizzled with lemon olive oil. It was a success!

Narcissa

so I looked at this recipe and the one with Avogolemo soup with gnocchi (instead oof rice) because I had escarole, gnocchi and tons of eggs. Use either recipe. Your changing something. I also added a bit of lovage because I had it and not celery or fennel. Wonderful.

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