Wende's Avgolemono Soup With Escarole

7
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"Greek soup that filled with the goodness of chicken broth, lemon, escarole, etc. and that has around forever in the Greek culture."

Original recipe yields 7 servings
OK

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 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 & Variations


No special items needed.

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