Ingredients

3 tablespoons olive oil
2 medium onions, coarsely chopped
2 heads escarole, rinsed well, trimmed, and cut into 1-inch pieces
8 cups defatted chicken broth
2 eggs, lightly beaten
Juice of 2 lemons
Salt and coarsely ground black pepper, to taste
2 tablespoons chopped fresh dill, plus small dill sprigs for garnish

Directions

Heat olive oil over low heat in a large heavy pot. Add onions and cook until softened. Add escarole, increase heat to medium and cook, stirring for 1 minute. Add broth, simmer soup until escarole is tender, about 20 minutes. Cool soup slightly. Beat eggs and lemon juice. Whisking constantly, slowly pour 1 cup of the warm soup broth into the egg mixture to temper it. Whisk this mixture gradually back into the soup. Season with salt and pepper and stir in the chopped dill. Reheat soup gently (if too hot, eggs will curdle). Garnish each bowl with a dill sprig.