Meals and Courses

Lemon and Spinach Soup with White Rice

cook 30 mins
  • 2 tablespoons olive or vegetable oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 175 g (6 oz) long-grain white rice, rinsed
  • 1.2 litres (2 pints) clear chicken stock
  • 4 tablespoons lemon juice
  • 3 large eggs, beaten
  • 200 g (7 oz) spinach leaves, rinsed and chopped
  • salt and pepper
  • 2 tablespoons chopped parsley
  • 2 tablespoons grated Parmesan-style cheese
  • Heat the oil in a large saucepan or casserole, and cook the onion and garlic gently for 7–8 minutes, until softened. Stir in the rice and cook for 1 minute, then pour in the chicken stock. Simmer gently for 12–15 minutes, until the rice is just tender. Remove from the heat.
  • In a small bowl, whisk the lemon juice with the beaten eggs and a pinch of salt. Continue whisking while you add a ladleful of hot stock in a slow, steady stream, then whisk the egg mixture into the saucepan of soup. Return the pan to a very low heat, and continue stirring for 2–3 minutes, until the soup has thickened slightly, taking care not to allow it to boil.
  • Stir in the chopped spinach and season to taste, then ladle the soup into 4 bowls. Serve scattered with chopped parsley and grated cheese.
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