Lemony Egg Soup With Escarole Recipe
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cooking.nytimes.com.
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
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