Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Escarole and Egg Soup

Scott Phillips

Servings: 4

The soothing lemony flavor of this chicken soup is the perfect antidote to a cold winter day.

Ingredients

  • 3 slices rustic bread, cut into 3/4-inch cubes (about 3 cups)
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 medium yellow onion, chopped
  • 1 Tbs. minced garlic
  • 1 small head escarole, coarsely chopped (about 4 cups)
  • 1 quart lower-salt chicken broth
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 3 Tbs. store-bought or homemade basil pesto
  • 1 Tbs. finely chopped sun-dried tomato (optional)

Nutritional Information

      Calories (kcal) : 390
      Fat Calories (kcal): 220
      Fat (g): 25
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 15
      Cholesterol (mg): 145
      Sodium (mg): 750
      Carbohydrates (g): 28
      Fiber (g): 7
      Protein (g): 17

Preparation

  • Position a rack in the center of the oven and heat the oven to 450°F.
  • On a small rimmed baking sheet, toss the bread with 2 Tbs. of the olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Spread in a single layer and bake until golden, about 8 minutes.
  • Meanwhile, heat the remaining 2 Tbs. oil in a 4-quart saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to brown, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the escarole and cook, stirring, until tender, about 5 minutes. Add the chicken broth, 1 tsp. salt, and 1/2 tsp. pepper, bring to a boil, and remove from the heat. Whisk the eggs with the lemon juice and then whisk the egg mixture into the hot soup.
  • Divide among 4 bowls and then top with the croutons, small dollops of the pesto, and the sun-dried tomato, if using.

Reviews

Rate or Review

Reviews

  • LoriHoward | 05/01/2016

    Excellent flavor and super easy to make.

  • bessieheath | 01/22/2015

    This is a very satisfying and soothing soup. I happened to have made some steamed rice for another use and we ended up replacing the croutons with a bit of rice for second helpings and liked that even better.

  • rbhartman | 01/05/2015

    Excellent soup. It's rich without being heavy and the lemon, basil and sundried tomatoes add layers of flavor. Will definitely make again.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

San Juan, Puerto Rico (513)

Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks