Egg Lemon Soup with Matzos

Ingredients

• 2 quarts well-seasoned chicken stock
• garlic broth or vegetable stock
• 2 cups chopped Swiss chard leaves (about half of a generous bunch)
• 1 tablespoon extra virgin olive oil
• 2 whole matzos
• broken into small pieces
• 3 egg yolks
• 1/4 cup freshly squeezed lemon juice (more to taste)
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground pepper

Instructions

1. Bring the stock to a simmer.
2. Meanwhile, steam the Swiss chard for 2 to 3 minutes above an inch of boiling water, just until tender.
3. Remove from the heat and set aside.
4. When the broth comes to a simmer, add the olive oil and the matzos and turn off the heat.
5. Cover and let sit for 15 minutes, until the matzo is very soft.
6. In a medium bowl, whisk the egg yolks until creamy.
7. Whisk in the lemon juice.
8. Heat the soup over medium-low heat, just to the simmer.
9. Carefully whisk a couple of ladles of the hot soup into the egg yolks.
10. It should not be boiling-- you don't want the egg yolks to curdle.
11. Turn off the heat under the soup and stir in the egg-lemon mixture.
12. Stir in the steamed chard and the parsley.
13. Taste, adjust salt and pepper and serve.