Winter is always the longest season for me. Long before it comes to a close—and especially when the weather teases: cold warm then cold again—I pine for spring. 

For many years, I didn’t have a satisfactory substitute. A couple of years ago I found it, in a soup of all things. Who knew soup could taste like spring? The Greeks, that’s who. Not only do I share my love of democracy with these guys, I share my hunger for spring.

Spring Soup

Ingredients:

• 5 cups chick stock
• ½ cup of white rice
• 4 cups escarole, roughly chopped
• 3 eggs
• 2 tablespoons of lemon juice for cooking, much more for finishing the soup
• Grated zest from 2 lemons
• Salt and pepper

Directions:

1. In soup pot, bring stock to simmer. Add rice and cook gently until tender, about 15 to 20 minutes
2. Stir in escarole for the last 5 minutes of rice cooking time.
3. In a bowl, whisk together eggs and 2 tablespoons of lemon. Once fluffy, slowly add I cup of hot broth to the egg mixture, whisking constantly. Add the broth slowly or else the eggs will cook.
4. Add the egg mixture to the soup. Simmer until it begins to thicken a little, about 2 to 3 minutes.
5. Season with salt and pepper.
6. Serve by topping with lemon zest and as much additional lemon juice as you want. I like a lot (2-3 teaspoons per serving).

This serves 4 healthy portions, but you can’t freeze it! It lasts happily in the fridge for 4 to 5 days.