Egg Lemon Soup with Matzos

Directions

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