August 02, 2016
Comfort Food, Soups/Stews, Poultry,
Fruit, Lemon, Vegetables, Onions, Greek, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, Low Carbohydrate, Non-Dairy, Make it from scratch, Kosher Meat more
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"Greek soup that filled with the goodness of chicken broth, lemon, escarole, etc. and that has around forever in the Greek culture."
In a large heavy pot, heat oil over low heat, add the onions.
Stir occasionally and cook for about 10 minutes until the onion softens.
Add the escarole. Cook over medium heat for 1 minute stir continuously.
Pour in the chicken broth.
Simmer for about 20 minutes until the escarole is tender.
Turn off the heat and let the soup cool down slightly.
In a small bowl, beat egg and lemon juice together.
Gradually pour 1 cup of warm soup into the egg mixture to temper it.
Gradually whisk in the mixture back into the soup.
Season soup with salt and pepper. Stir in the chopped dill.
Gently heat over low heat do not boil.
Ladle soup into bowl.
Garnish with dill sprig.
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