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.

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 degrees F, reducing the heat as necessary to prevent the soup from boiling. Stir in dill and pepper.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat over low heat, without boiling.

Nutrition Facts

236 calories; 5 g total fat; 1.6 g saturated fat; 186 mg cholesterol; 1128 mg sodium. 762 mg potassium; 31.6 g carbohydrates; 10.3 g fiber; 2 g sugar; 18.4 g protein; 6791 IU vitamin a iu; 25 mg vitamin c; 156 mcg folate; 129 mg calcium; 3 mg iron; 59 mg magnesium;

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/19/2019
Awesome...I added 7 oz. of aged asiago cheese it made a huge difference. Read More
Rating: 4 stars
09/26/2013
I thought it was great and make it all the time. Great use for left over basmati rice. However I do use marinated artichoke hearts. Read More
Rating: 3 stars
10/30/2011
This did not really work. Kind of bland and not very interesting. I would not bother to make it again. Read More
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