Greek-Style Spinach & Lemon Soup

Fresh with the tang of lemon, this soup puts the traditional Greek culinary coupling of spinach and rice to delicious use. Serve with toasted pita triangles.

Ingredients:

4 cups water
1/2 cup converted rice
1 medium onion, finely chopped
2 garlic cloves, crushed through a press
1 tsp oregano
3/4 tsp salt
1/4 tsp pepper
1/2 tsp grated lemon zest
1 cup shredded carrots
8 cups (loosely packed) stemmed spinach, cut into 1″-wide strips
1 whole egg
1 egg white
1/4 cup fresh lemon juice

How to Prepare:

In a Dutch oven or flameproof casserole, combine water, rice, onion, garlic, oregano, salt, pepper, and lemon zest. Cover and bring to a boil over high heat. Reduce heat to low and simmer until rice is very tender, 25 to 30 minutes.

Stir in carrots and cook five minutes. Stir in spinach and increase heat to medium. Cook uncovered, stirring constantly, just until spinach is wilted, two to three minutes.

In a small bowl, whisk together whole egg, egg white and 1 TB water. Whisk in a spoonful of hot soup to warm eggs. Stirring constantly, pour warmed egg mixture into soup. As soon as all of egg has been added, remove soup from heat.
Stir in lemon juice and serve