Lemony Egg Soup With Escarole

1. 1

   In a medium pot, bring stock to a simmer.

2. 2

   Add rice and simmer gently until tender, 15 to 20 minutes.

3. 3

   Stir in escarole for the last 5 minutes.

4. 4

   In a medium bowl, whisk together the eggs and 2 tablespoons lemon.

5. 5

   Whisking constantly, slowly ladle 1 cup hot broth into the egg mixture.

6. 6

   Pour mixture into the pot of hot stock.

7. 7

   Cook gently until soup begins to thicken, 2 to 3 minutes.

8. 8

   Season with lemon zest, salt, pepper and more lemon juice, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.