Wednesday, February 2, 2011

Spinach and Lemon Soup with Rice

I love Greek Food.  All of the Greek food I have ever eaten I have liked.  For a couple of years I have been looking for great Greek Lemon Rice soup.  To have a great soup you need to start with a great base.  I often use bouillon but for a really great soup you need stock.

Spinach and Lemon Soup with Rice
2 tablespoons olive oil
4 garlic cloves, minced
1 large onion
1 teaspoon red pepper flakes (crush in your hand to release the flavor)
1 cup freeze dried spinach
1 1/2 cups cooked rice (I cook it in the microwave while I am getting everything else ready)
1 cup cooked chopped chicken (I like to use left over roasted chicken)
8 cups chicken or vegetable broth
4 eggs
Juice of 3 lemons
Fresh parsley, chopped (to serve)
Feta Cheese or Fresh-grated Parmesan (to serve)

Cook rice according to package directions.

Heat the olive oil in a large heavy pot or Dutch oven. Cook the garlic and onion over medium heat until fragrant and slightly translucent. Turn the heat to medium high and add the red pepper flakes, and spinach(dry not rehydrated). Cook for about a minute, and then add the broth.

Bring to a light simmer, then turn the heat down and simmer for about 15 minutes. Take the soup off the heat and let it cool down for a moment or two.

Whisk eggs vigorously in a largish bowl, then whisk in the lemon juice. Whisk for a couple minutes; the mixture should be thick, pale yellow, and creamy. Add a small ladleful of the soup broth to the eggs and whisk vigorously. (If you want to be really sure not to curdle the eggs, take a ladle of soup and cool it a bit before tempering the eggs.) Whisk in two more ladles of soup broth, whisking each well and letting them cool.

Add the egg mixture to the soup pot, whisking very well. Return to very low heat, stirring the whole time.

Cook carefully over low heat until the soup has thickened slightly. Add cooked rice and chicken. Serve immediately, garnished with parsley and feta cheese (or Parmesan).