Watercress Avgolemono Soup

1. 1

   Bring the chicken broth to a boil in a medium saucepan, covered, over high heat.

2. 2

   Stir in the rice, some salt to taste and a bit of black pepper.

3. 3

   Cover, lower the heat to medium-low and boil until the rice is just cooked through, about 15 minutes.

4. 4

   When the rice is just about done, beat the eggs with a whisk in a medium bowl.

5. 5

   Whisk in the lemon juice.

6. 6

   Whisking constantly, slowly ladle about 2 cups of the hot broth into the eggs.

7. 7

   Lower the heat under the remaining broth to low and whisk the egg mixture into the pan.

8. 8

   Stir with a wooden spoon until the soup thickens slightly, about 2 minutes.

9. 9

   Do not let the soup boil.

10. 10

    Remove the soup from the heat and stir in the lemon zest and watercress; let sit until the watercress is tender but still vibrant green, 1 to 2 minutes.

11. 11

    Ladle into 6 bowls and sprinkle each serving with a bit of black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.