Watercress Avgolemono Soup
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
40
Spice
38
Sweetness
66
Sourness
51
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
8 cups
Chicken Broth (low-sodium)3 cups
Grain Rice (medium-)3 large
Egg2 bunches
Watercress (about 12 ounces)Directions:
1
Bring the chicken broth to a boil in a medium saucepan, covered, over high heat
2
Stir in the rice, some salt to taste and a bit of black pepper
3
Cover, lower the heat to medium-low and boil until the rice is just cooked through, about 15 minutes
4
When the rice is just about done, beat the eggs with a whisk in a medium bowl
5
Whisk in the lemon juice
6
Whisking constantly, slowly ladle about 2 cups of the hot broth into the eggs
7
Lower the heat under the remaining broth to low and whisk the egg mixture into the pan
8
Stir with a wooden spoon until the soup thickens slightly, about 2 minutes
9
Do not let the soup boil
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
Ladle into 6 bowls and sprinkle each serving with a bit of black pepper