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.
Nutrition per serving may change if servings are adjusted.
2 14-ounce cans reduced-sodium chicken broth
1/4 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 1/2 tablespoons chopped fresh dill
1/8 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.
Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat over low heat, without boiling.