Watercress Avgolemono Soup
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 201
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 30
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 13
- Cholesterol
- 93
- Sodium
- 1129
- Total: 45 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 20 min
Ingredients
8 cups low-sodium chicken broth
3/4 cups medium-grain rice
Kosher salt and freshly ground black pepper
3 large eggs
3 lemons, 1 zested and 3 juiced (about 1/2 cup juice)
3 lemons, 1 zested and 3 juiced (about 1/2 cup juice)
2 bunches watercress (about 12 ounces), woody stems trimmed, coarsely chopped
Directions
- Bring the chicken broth to a boil in a medium saucepan, covered, over high heat. Stir in the rice, some salt to taste and a bit of black pepper. Cover, lower the heat to medium-low and boil until the rice is just cooked through, about 15 minutes.
- When the rice is just about done, beat the eggs with a whisk in a medium bowl. Whisk in the lemon juice.
- Whisking constantly, slowly ladle about 2 cups of the hot broth into the eggs. Lower the heat under the remaining broth to low and whisk the egg mixture into the pan. Stir with a wooden spoon until the soup thickens slightly, about 2 minutes. Do not let the soup boil.
- 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. Ladle into 6 bowls and sprinkle each serving with a bit of black pepper.