Lemon Artichoke Soup

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* Exported from MasterCook *

 

Lemon Artichoke Soup - adapted

 

Recipe By :Lucy Saunders

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons long-grain white rice

1 quart vegetable stock

2 boiled artichokes -- trimmed of all leaves, bottoms and

stems chopped

2 large eggs

juice of 1 lemon -- (4-5 tablespoons) or more to taste

salt and freshly ground pepper -- to taste

 

Simmer rice in broth in a 2-quart enameled saucepan until rice is soft, about 20

minutes.

 

Cut artichoke hearts into 1-inch slivers and add to broth.

 

In a medium glass or enameled bowl, beat eggs and lemon juice until fluffy. Add

1/3 cup hot broth tp egg, two tablespoons at a time, whisking after each

addition as if to make a custard. When egg mixture is warm and yellow, pour it

into hot soup, whisking well. The soup should be thickened and light yellow.

Taste and add more lemon juice if desired. Add salt and pepper and serve hot.

 

Source:

" Seasonal Soups "

Copyright:

" 1991 by Lucy Saunders, Inc. "

 

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Per Serving (excluding unknown items): 227 Calories; 6g Fat (24.2% calories from

fat); 9g Protein; 34g Carbohydrate; 3g Dietary Fiber; 96mg Cholesterol; 1654mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Fat.

 

NOTES : This soup--a variation on avgolemono, or Greek egg-lemon soup--contains

slivered artichoke hearts for a slightly different taste. Accompanied by a

tomato-cucumber-olive salad and fresh, crusty bread, it makes a savory,

satisfying lunch.

 

Original recipe called for chicken stock.

Nutr. Assoc. : 0 0 0 0 0 0