toomay: egg-lemon soup with spinach and rice

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Egg Lemon Soup with Spinach and Rice

 

Recipe By :Geiskopf-Hadler; Toomay

Serving Size : 6 Preparation Time :0:00

Categories : Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

2/3 cup diced white onion

5 cups low-sodium vegetable stock -- homemade or bouillon

1 clove garlic -- minced

1 1/2 cups cooked brown rice

2 large eggs

1/3 cup fresh lemon juice -- see notes

1/2 teaspoon salt

black pepper -- several grinds

3 cups chopped fresh spinach leaves -- (lightly packed)

1/4 cup fresh mint leaves chiffonade -- finely shredded

 

1. Warm oil over medium heat in a stockpot or large saucepan and saute the onion

until nicely browned, about 10 minutes. Add the stock, garlic and rice and bring

to a simmer over high heat.

 

2. Meanwhile, place the eggs and lemon juice in a large bowl and beat lightly

with a fork. Slowly beat about 1 cup of the hot soup into the egg mixture, then

beat in another cup. This will warm the egg mixture slowly so that it doesn't

curdle when added to the soup.

 

3. Turn off the heat under the soup and stir the egg mixture gently into it.

Stir in the salt, pepper and spinach and allow the soup to stand in the pan for

5 minutes before serving. Ladle into warmed bowls and top each serving with a

portion of mint.

 

Description:

" first course portions of Greek avgolemono "

Source:

" 1993 The Best 125 Meatless Mediterranean Dishes by Susann Geiskopf-Hadler and

Mindy Toomay "

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Per Serving (excluding unknown items): 132 Calories; 5g Fat (32.9% calories from

fat); 6g Protein; 16g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 257mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;

1/2 Fat.

 

NOTES : The author's favorite variation of Greek avgolemono. " It comes together

in a flash if you have cooked brown rice on hand. Enjoy it with thick country

bread for lunch or as the first course of a Mediterranean feast. We like to use

the sweeter Meyer lemons here, but you can substitute other varieties as long as

they are fully ripe. Unripe lemon juice will lend an unpleasant bitter quality

to the soup. " Cannot compensate by adding sugar to tart lemon juice for this

soup.

 

Nutr. Assoc. : 0 20199 0 0 0 0 0 0 0 1423 4151

 

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