Tuesday, April 8, 2008

Lemony Spinach-Rice Soup

Sorry that we got way behind on our blogging. I have a few days to catch up on. We are finished with our vegetarian diet but I want to post some of the recipes we used so I will post a few blogs tonight. On Tuesday night I made Lemony Spinach-Rice Soup from this cookbook called "Creative Everyday Cooking". The soup is based on Greek avgolemono - egg and lemon soup. Here is the recipe:

6 c. chicken broth
1 c. water
2/3 c. raw rice
1/2 tsp. pepper
1/2 lb. fresh spinach or
1 pkg. (10 oz.) frozen
chopped spinach, thawed
2 eggs
6 T. lemon juice

In a medium saucepan, bring the broth and water to a boil over medium-high heat. Add the rice and some pepper. Reduce the heat to medium-low, cover and simmer for 15 minutes. Meanwhile, stem the spinach and tear the leaves into bite-size pieces. If using thawed frozen spinach, drain well and squeeze out any excess moisture. In a small bowl, lightly beat the eggs. After the rice has cooked for 15 minutes, remove about 1/4 c. of the hot broth and whisk it into the beaten egg. Beat the warmed egg mixture into the hot soup. Add the spinach and lemon juice and cook the soup over medium-low heat, stirring constantly, for 5 minutes; do not allow the soup to simmer or the egg will curdle. Serve the soup hot. (Serves 6)

This soup was okay. I'm not sure I would make it again, but it was a good way to use up the spinach we had that was about to go bad. We had the leftovers on Wednesday night.

1 comment:

  1. My best friend was just telling me about that Greek lemon soup last week and how easy it is. I like the addition of rice to yours, which she didn't do.