Lemony Spinach Soup
Active Time: 20 minutes / Cook Time: 35-40 minutes / Total Time: 45 minutes, plus overnight soaking of rice
Makes 2-3 servings
- 4 cups low-sodium chicken broth
- ¼ cup brown rice, soaked overnight if possible, drained and rinsed
- ½ teaspoon fine sea salt, divided, plus more to taste
- 4 eggs
- ¼ cup lemon juice, (from about 2) plus more to taste
- 2.5 oz. baby spinach, roughly chopped
- ¼ teaspoon freshly ground black pepper, plus more to taste
- Bring the broth to a boil in a large saucepan.
- Add the rice and ¼ teaspoon salt, cover, lower the heat and cook until tender, between 25-35 minutes (start checking at 25).
- When the rice is almost tender, in a medium bowl whisk together the eggs and lemon juice until smooth.
- Whisking the whole time, very slowly drizzle two cups of hot broth into the egg mixture. Do not rush this, or the eggs will curdle rather than forming a velvety soup.
- Whisking the whole time, add the egg mixture slowly back to the simmering saucepan. Stir just until the soup begins to thicken, about 1 to 2 minutes. Remove from the heat.
- Stir in the spinach, the remaining ¼ teaspoon salt, and the black pepper. Taste and adjust for seasoning.
- Ladle 2 ½ cups soup into each of two bowls and serve. Any leftover soup can be refrigerated; reheat gently so that the soup does not “break.”