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20 minute dinner recipes

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Creamy Artichoke & Spinach Soup


From EatingWell:  EatingWell Serves Two

Pureed artichoke hearts in addition to eggs thicken this delectable version of the classic Greek soup, avgolemono. The lemony broth and rice remain as they do in the original. Wilted spinach adds extra color and nutrients.

2 servings, 2 1/4 cups each | Active Time: 20 minutes | Total Time: 30 minutes



  1. 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.
  2. 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.


Per serving : 230 Calories; 6 g Fat; 2 g Sat; 2 g Mono; 218 mg Cholesterol; 27 g Carbohydrates; 18 g Protein; 6 g Fiber; 780 mg Sodium; 424 mg Potassium

112 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 1 medium fat meat

Tips & Notes