Ingredients
- 3 tablespoon olive oil
- 2 medium yellow onions, coarsely chopped
- 2 heads escarole, rinsed well, trimmed, and cut into 1-inch pieces
- 8 cups chicken broth (good quality)
- 2 large eggs, lightly beaten
- 2 lemons, whole (juice of)
- Salt and coarsely ground black pepper, to taste
- 2 tablespoons chopped fresh dill (plus small dill sprigs for garnish)
How to Make
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Step 1: In a large heavy pot, heat oil over low heat, add the onions.
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Step 2: Stir occasionally and cook for about 10 minutes until the onion softens.
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Step 3: Add the escarole. Cook over medium heat for 1 minute stir continuously.
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Step 4: Pour in the chicken broth.
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Step 5: Simmer for about 20 minutes until the escarole is tender.
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Step 6: Turn off the heat and let the soup cool down slightly.
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Step 7: In a small bowl, beat egg and lemon juice together.
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Step 8: Gradually pour 1 cup of warm soup into the egg mixture to temper it.
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Step 9: Gradually whisk in the mixture back into the soup.
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Step 10: Season soup with salt and pepper. Stir in the chopped dill.
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FOR SERVING
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Step 11: Gently heat over low heat do not boil.
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Step 12: Ladle soup into bowl.
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Step 13: Garnish with dill sprig.
We hope you enjoy this recipe!
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