Wednesday, April 30, 2008


Creamy artichoke and spinach soup (recipe in the comments)
Hummus and pita
Cucumber salad

Hot tea
Cocoa almonds
I am a huge fan of Greek avogolemono soup - a citrus-y chicken based broth with eggs and rice in it. We have a good recipe for it, but M resists making it because it's so light that it doesn't really feel like a dinner. With this in mind when I saw this recipe for a heartier avogolemono style soup, I jumped on it. Adding artichoke hearts and spinach really ups the nutrient level, plus adds color and complexity. We had some leftover hummus and pita from my mom's visit, making this a no brainer for this week. In the end though we both still felt like this *needed* to be part of a Greek feast (i.e. soup just one minor component of a meal with hummus, Greek salad, olives, feta, etc). It was good, but still not interesting enough to be the centerpiece of a meal (plenty hearty though). I think we're back to doing our regular avogolemono soup with lots of sides.

Prep Notes
Difficulty: Easy
Chopping: Dill, cucumbers
Time: 30 minutes
Make ahead: This will reheat fine as long as you are VERY careful not to let it boil.

J: "I still like regular avogolemono better."
M: "A good part of a Greek feast"

1 comment:

J said...

Creamy Artichoke & Spinach Soup - Eating Well
Serves 3 with hearty sides

2 14-ounce cans reduced-sodium chicken broth
¼ cup long-grain white rice, such as basmati
4 cups packed baby spinach
1 14-ounce can artichoke hearts, rinsed
2 large eggs
2-3 tablespoons lemon juice, to taste
1 ½ tablespoons chopped fresh dill
⅛ teaspoon freshly ground pepper

Bring broth and rice to a boil in a large saucepan over high heat. Reduce heat to a simmer and cook, uncovered, until the rice is very tender, about 15 minutes. Stir in spinach.

Place artichoke hearts, eggs and lemon juice in a blender; cover and puree. With the motor running, ladle about half of the rice mixture into the blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the pureed mixture to the pan and cook, stirring constantly, until an instant-read thermometer registers 160°F, reducing the heat as necessary to prevent the soup from boiling. Stir in dill and pepper.