Wednesday, January 12, 2011

Simple soup for supper

It's official - this is my 4th soup post this winter (or 5th if you include the sidebar on chicken stock from this post).  What can I say? Soup is the perfect wintertime food because it's quick and easy to make with whatever ingredients you have on hand, it can be really healthful and filling, and it's comforting after a long day.

Egg drop soup, stracciatella, avgolemono - whatever you want to call it, I've bookmarked dozens of these recipes. The short ingredient list and stove-to-table time will appeal to anyone looking for a simply painless weeknight meal. When I opened the fridge yesterday and saw eggs and chicken stock staring up at me, I figured it was a sign from the universe to just make this soup already.

Egg-Lemon Soup
(makes 2 large servings)

3 c chicken stock
1/2 c pre-cooked rice (I had leftover wild rice, even leftover white rice from Chinese takeout would be great in this)
2 eggs
2 T grated parmesan cheese
1 T fresh chopped basil
1 c frozen chopped spinach (or 1 c packed fresh spinach)
1 T fresh lemon juice
freshly ground pepper & salt to taste

In a medium saucepan, bring the stock to a boil and add the rice. While the rice boils, about 2 minutes, crack the 2 eggs in a bowl and beat with a fork to break up the yolks. Add the parmesan cheese, basil and some salt and fresh black pepper to the eggs and mix with the fork till combined. Lower the heat on the stock to medium-low, so it's no longer simmering, and using the fork, stir in a circular motion as you drizzle the egg mixture into the soup, continuously stirring. The eggs will cook immediately as they hit the hot liquid and create little rags. After you've added all the eggs, add the spinach and cook until wilted, stirring occasionally, about 1 minute. Turn off the heat and stir in the lemon juice. Serve with a piece of crusty bread, and you've got yourself a light and delicious meal.

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