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.
- 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
- In soup pot, bring stock to simmer. Add rice and cook gently until tender, about 15 to 20 minutes
- Stir in escarole for the last 5 minutes of rice cooking time.
- 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.
- Add the egg mixture to the soup. Simmer until it begins to thicken a little, about 2 to 3 minutes.
- Season with salt and pepper.
- 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.