Greek Spinach, Egg & Lemon Soup
This is a classic Greek springtime soup, enriched with egg for a velvety texture. Baby spinach adds lots of healthy nutrients, and lemon juice and zest add a kick for the taste buds.
Number of servings : 4
Prep time: 5 Minutes
Cooking time: 10 Minutes
Type of meal : | Soups | Soups
Special diet :
3 cups chicken or vegetable stock
3 scallions, thinly sliced
3 garlic cloves, crushed
340g fresh baby leaf spinach, chopped
1⁄2 teaspoon dried oregano
3⁄4 cup cooked white rice
1 teaspoon grated lemon zest
2 tablespoons lemon juice
Salt and freshly ground black pepper
1 large egg, plus 2 egg whites
- Combine 1⁄4 cup of the stock with the scallions and garlic in a saucepan. Cook over a moderate heat for about 2 minutes until the scallions are tender.
- Add the remaining stock to the pan along with the spinach and oregano and bring to a boil. Reduce heat, cover and simmer for 3 to 4 minutes until the spinach is tender.
- Stir in the rice, lemon zest and juice, season to taste and continue to gently simmer.
- Lightly whisk the whole egg and egg whites in a heatproof bowl then whisk in 1⁄2 cup of the soup. Pour the egg mixture into the simmering soup, stirring constantly to make egg threads. Serve immediately.