Egg Lemon Soup with Matzos

1. 1

   Bring the stock to a simmer.

2. 2

   Meanwhile, steam the Swiss chard for 2 to 3 minutes above an inch of boiling water, just until tender.

3. 3

   Remove from the heat and set aside.

4. 4

   When the broth comes to a simmer, add the olive oil and the matzos and turn off the heat.

5. 5

   Cover and let sit for 15 minutes, until the matzo is very soft.

6. 6

   In a medium bowl, whisk the egg yolks until creamy.

7. 7

   Whisk in the lemon juice.

8. 8

   Heat the soup over medium-low heat, just to the simmer.

9. 9

   Carefully whisk a couple of ladles of the hot soup into the egg yolks.

10. 10

    It should not be boiling-- you don't want the egg yolks to curdle.

11. 11

    Turn off the heat under the soup and stir in the egg-lemon mixture.

12. 12

    Stir in the steamed chard and the parsley.

13. 13

    Taste, adjust salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.