Wende's Avgolemono Soup With Escarole
Recipe: #24556
August 02, 2016
Categories: Lemon, Onions, Greek Sunday Dinner, Gluten-Free, Low Carbohydrate, Non-Dairy, Kosher Meat, more
"Greek soup that filled with the goodness of chicken broth, lemon, escarole, etc. and that has around forever in the Greek culture."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (520.3 g)
- Calories 149.4
- Total Fat - 10.2 g
- Saturated Fat - 1.8 g
- Cholesterol - 70.3 mg
- Sodium - 1608.5 mg
- Total Carbohydrate - 12.4 g
- Dietary Fiber - 3.1 g
- Sugars - 3.8 g
- Protein - 6 g
- Calcium - 93.5 mg
- Iron - 1.9 mg
- Vitamin C - 42.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large heavy pot, heat oil over low heat, add the onions.
Step 2
Stir occasionally and cook for about 10 minutes until the onion softens.
Step 3
Add the escarole. Cook over medium heat for 1 minute stir continuously.
Step 4
Pour in the chicken broth.
Step 5
Simmer for about 20 minutes until the escarole is tender.
Step 6
Turn off the heat and let the soup cool down slightly.
Step 7
In a small bowl, beat egg and lemon juice together.
Step 8
Gradually pour 1 cup of warm soup into the egg mixture to temper it.
Step 9
Gradually whisk in the mixture back into the soup.
Step 10
Season soup with salt and pepper. Stir in the chopped dill.
FOR SERVING
Step 11
Gently heat over low heat do not boil.
Step 12
Ladle soup into bowl.
Step 13
Garnish with dill sprig.
Tips
No special items needed.
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