Spinach and lemon soup (with rice)

Name: Spinach and lemon soup (with rice)
Total time: 1200 s
Yield: 2 servings
Cuisine: British
Ingredients: 550 ml chicken stock; 50 grams spinach; 50 ml lemon juice (1 lemon); 2 eggs; 1 large onion; 60 grams rice; 2 cloves garlic; to taste salt and pepper

On_the_rocks @cook_2934788

London, United Kingdom

A simple yet filling soup, great for lunch or a light dinner with a mixture of flavours. Can be enjoyed without rice if you want something a bit lighter

On_the_rocks @cook_2934788

London, United Kingdom

A simple yet filling soup, great for lunch or a light dinner with a mixture of flavours. Can be enjoyed without rice if you want something a bit lighter

Saved

Ingredients

20 mins

2 servings

550 mlchicken stock
50 gramsspinach
50 mllemon juice (1 lemon)
2eggs
1large onion
60 gramsrice
2 clovesgarlic
to tastesalt and pepper

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Steps

20 mins

1

Simmer the stock in a pan
2

Whilst the stock heats up, finely chop the onion and garlic (or crush if you prefer)
3

Once the stock starts steaming, add the rice. Simmer for 5 minutes
4

Whilst simmering, whisk the lemon juice and both eggs together in a bowl, add some of the broth and mix
5

Add the spinach, onion and garlic. Simmer for 4 minutes
6

Once the time is up, add the egg mixture to the broth, add salt & pepper and stir for a minute.
7

Seperate into 2 bowls and serve. I find a little bit of parmesan cheese grated on top goes well too but is optional