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- Dish type
- Vegetable soup
- Spinach soup
A velvety, Greek-inspired soup enriched with egg and rice to make a really satisfying bowlful.
2 people made this
- 750ml chicken or vegetable stock
- 3 spring onions, thinly sliced
- 3 garlic cloves, crushed
- 300g frozen chopped spinach, thawed and drained
- 1/2 tsp dried oregano
- 150g cooked rice
- 1 tsp grated lemon zest
- 3 tbsp lemon juice
- 1 large egg, plus 2 egg whites
- salt and freshly ground black pepper
MethodPrep:5min ›Cook:15min ›Ready in:20min
- Combine 50ml of the stock with the spring onions and garlic in a medium saucepan. Cook over a moderate heat for about 2 minutes until the spring onions are tender.
- Add the remaining 700ml stock, spinach and oregano, and bring to the boil. Reduce heat, cover and simmer for 3–4 minutes until the spinach is tender.
- Stir in the rice, lemon zest and juice, season to taste and continue to gently simmer.
- Lightly whisk the whole egg and egg whites in a heatproof bowl then whisk in 125ml of the soup. Pour the egg mixture into the simmering soup, stirring constantly to make egg ‘threads’. Serve immediately.
This recipe is perfect for using up leftover rice from another meal but if you need to cook some for this recipe, use 50g (dry weight) rice and cook it first, until just tender.
If you'd like to use fresh spinach, cook 500g in a large pan, with just the washing water clinging to the leaves, for 2 minutes until just wilted. Cool, press out excess moisture, then finely chop. Add to the soup in step 2.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
i'm greek and avgolemono is one of my favourite soups. i liked how this version incorporated some green veg, however, so i tried it. it was delicious! i used fresh spinach, though. i'll still make traditional avgolemono, as nothing can replace it, but i will definitely count on this recipe when i'm in the mood for something different.-29 Sep 2008
Lemony Chicken and Spinach Soup
Inspired by Greek avgolemono, this recipe yields a creamy, comforting, bright bowl of soup that delivers everything we want when feeling a little under the weather. Heck, served with a warm blanket and a cozy couch, we&rsquore convinced this lemony chicken soup can fix just about anything. As delicious as it is, this soup requires very simple ingredients and is easy to make. Just be gentle when adding the hot broth into your egg mixture (to temper), and the rest couldn&rsquot be easier. This is a smart trick for richening soup without cream, and produces a uniquely rich broth that&rsquos easy on the stomach. While we call for rotisserie chicken and store-bought stock for convenience sake, you could certainly roast your own chicken, then make chicken stock with the carcass for an even more flavorful pot of soup. We specifically developed this soup to make a large batch so that there&rsquos plenty to share with friends, or stash in the freezer for the next time you&rsquore feeling a bit under the weather or simply need a warming, fuss-free meal.
Finnish Spinach Soup Recipe | Pinaattikeitto
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►. Today I’ll show you how to make a super healthy and comforting Chinese soup -- spinach tofu soup with seaweed and goji berries. It’s low-carb, low in calories, but contains all the nutrients your body needs, as well as so much powerful immune-boosting ingredients. It’s very easy and quick to make, but loaded with tons of flavor. Plus, it’s totally plant-based.
You can enjoy it as a side dish or entrée of a meal with your family. Or cook some plain noodle, pour the hot soup in it. Here comes the noodle in soup.
This is the Chinese spinach tofu soup that can rejuvenate your body and nourish your soul. It is very tasty but so much healthier than the restaurant version.
1. 200g Spinach
2. 200g Soft/Medium Firm Tofu
3. 1 tbsp (Or 10-15) Dried Goji Berries (Chinese Wolfberries)
4. ½ Cup Chinese Dried Laver Seaweed
5. 1 Green Onion
6. 2 Slices of Ginger
7. 800 ml Water
8. 1 tsp Salt
9. 1/8 tsp White Pepper
10. 1 tbsp Potato Starch (or Corn Starch)
11. 1 tsp Sesame Oil
1. Prepare 200g spinach. Clean it and cut the roots off. Then we give it a quick blanch in boiling water for 15 secs to remove the oxalic acid. Then transfer it immediately into cold water to stop it keep on cooking.
2. Cut 200g soft tofu or medium firm tofu into about 2 centimeter cubes. Roughly chop 1 green onion and 2 slices of ginger. Then prepare a starch water: 1 tbsp of potato starch(or corn starch) with 3 tbsp of water, mix it well.
3. Get a soup pot on the gas, add in 800 ml (3-1/2 cups) water. Put the green onion and ginger in it. Bring it to boil. For the ginger, I usually cut to big slices, so they can be easily picked out before serving it because they’ve done their job. But if you like stronger ginger flavour, you can dice it to very small pieces then the ginger bits will be blended into the soup. When the water’s boiling, add in tofu, 1 tsp of salt, 10-15 (1 tbsp) Goji berries (Chinese wolfberries). If you don’t have it, just ignore it, it won’t change the flavour at all. And add in 1/8 tsp white pepper. Simmer for 3 mins.
6. After 3 mins, add in ½ cup Chinese dried laver seaweed. (this type of seaweed gets soft and tender very quickly in hot water, and gives a natural umami flavour instantly to your soup. What you want to use is the Chinese dried laver seaweed. I don’t really recommend using the Korean loose seaweed or Japanese seaweed sheet. Because they usually have been processed and seasoned for different purposes, like being used as seasonings or making sushi. The Chinese dried laver seaweed is just naturally dried and simply packed, it’s specifically for making soup. They are usually available at your local Chinese grocery store. The good quality dried laver seaweed is very clean, you just briefly tear it to smaller pieces, and put it in the hot soup without pre-washing or cleaning.)
7. Add in our spinach. Bring it to boil again.
8. Now the soup is already 90% ready, that is the time we add in the starch water, mix it again before adding into the soup, because starch is not soluble in cold water and easy to sink to the bottom. Gently stir the soup, let the starch water disperse evenly in the soup. When the soup is boiling again, turn off the gas. Add in 1 tsp of sesame oil.
9. Ready to serve like this, or,
10. Cook some plain noodle and put the soup in it to make a quick and simple noodle in soup. Then enjoy it!
- 8 cups chicken broth
- ½ cup fresh lemon juice
- ½ cup shredded carrots
- ½ cup chopped onion
- ½ cup chopped celery
- 6 tablespoons chicken soup base
- ¼ teaspoon ground white pepper
- ¼ cup margarine
- ¼ cup all-purpose flour
- 1 cup cooked white rice
- 1 cup diced, cooked chicken meat
- 16 slices lemon
- 8 egg yolks
In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.
This is one of my husband's favorites. It is healthy comfort food. Very filling.
Added garlic and lemon juice as suggested, and toasted slivered almonds, which gave added flavor and crunch. Got thumbs up from family.
I used to eat this soup when I was little, and it was by far my favorite soup that nonna used to make. But we would add some mince meat into it to add some extra flavour and we garnished with Parmesan cheese.
This soup is so elegant and tasty. And super fast. I added a bit of pastina to mine, but one time Iɽ like to try semolina instead. A quality stock is key in this one. If you don't have time to make one from scratch, just simmer some veggies in a store-bought stock for a bit to beef up the flavor like I did. Very tasty.
This soup was delicious. Using really good cheese is key. A good shot of pepper at the end really perked it up. Doubled the recipe, but not the eggs -- used 3. Yum.
This is pretty good but not my favorite stracciatella recipe. Fresh spinach is essential to good stratiattella. This recipe would be fine if you: 1) Chiffonade fresh spinach and put it directly in serving bowls with shaved (not finely ground) parmesan, and fresh pepper) 2) Pour the hot broth over the spinach, pepper and shaved cheese, and serve [If that's a pain, throw the fresh spinach in the pot right before serving so it just wilts, let guests garnish with cheese and pepper)
i made this recipe almost exactly as written except i used 3 lbs fresh spinach leaves, twice the cheese, extra stock, one extra egg. outstanding. it needs nothing else imo. tastes exactly like the way the italians do it. and i LOVE how fast this cooked up (minus the labor of using fresh spinach) i'm sure this will be on my life time menu.
The key is with the baquette - olive oil, cayenne pepper,cracked black pepper and a little garlic salt - broil the bread til crispy, then you have a nice dipping partner for this reasonably satisfying soup.
Fresh spinach really works nicely with this, and I added precooked and chopped BACON, as well. Really hit the spot. I used less water, and added garlic salt in lieu of regular salt.
This was really good how i made it, but i can see how people said it was boring if they followed the recipe. I used about 3 c. of homemade smoked turkey stock, which is very flavorful, 2 c. of store-bought chicken stock and about a cup of water. also used fresh spinach and put a parm rind in to cook with the soup. delicious!
As I read the recipe and the reviews, I felt some adjustments should be made. I only had fresh spinach, so I sauteed it in olive oil with some onions, garlic and mushrooms. Meanwhile, I heated 4c chicken broth, with 1/2 c lemon juice (we like things lemony. If you don't add more broth or some water and less lemon). Then I added the 1/2 tsp salt, 1/4 tsp pepper, and some red pepper. Then I added the spinach mix. I had some Greek kefalotiri in the house, which has a distinct flavor. I grated it and added it as well. My daughter wanted some noodles in there, so I added some vermicelli - perfect for soup. I added the eggs slowly and stirred. Don't know if it was supposed to be kinda stringy with pieces of egg white, but it was good. I added some fresh pepper before serving. My husband loved it. Even my 2 year old loved it!
I make this soup but I mix thawed spinach with lots of garlic cooked in olive oil. This kicks up the taste alot. My family loves spinach. Sometimes I fix fresh spinach this way just for a veggie. Any leftover I put in soup. Also I add just a touch of soy sauce.
This soup brings me great memories! I've enjoy reading some of the interesting variations which I will try someday. For now, I think I will keep it as it is.
My husband and I really enjoyed this soup. I increased the chicken broth, added extra cheese and used a mix of 4 kinds of cheeses. Then to top it off I added homemade mini chicken meatballs that I use in another recipe. We omitted the bread and used a dense crusty bread for dunking.
This sucker is pretty bland. I added lots of garlic, mushrooms, a little herbs and spices, and panko breadcrumbs for texture and density, and it still was just OK. I left out the bread - that wouldn't have added flavor. Not a stellar recipe, but certainly edible.
I liked the recipe- I substitued Frozen parmigano regiano rinds in place of the grated parm, put them in with the broth (also upped the broth and reduced the water) at the begining so they would melt into the soup- a bit of fresh lemon at the end and it's a wonderful soup
the recipe is a bit bland as is. i added a couple cloves of garlic, but it didn't help much. i would probably skip the water.
I really liked this, but I had to do the Epicurious thing and make some changes. I increased the broth to 8c, didn't add water,used 1 pkg, of frozen spinach, and used 3 eggs. I will make this again because it is a quick meal, and I have these ingredients on hand all the time.
I omitted the baguette due to avoiding refined carbs. The soup itself was pretty simple and light. My daughter (6 yo) said it lacked any flavor and seemed to be missing something. Later we added a touch of lemon juice which seemed to enhance the mild flavor. Next time, I probably would make it only for myself & also used more cheese & add extra seasonings per other reviews. It was very filling.
I added some garlic, ground fennel, extra pepper, and a bit of white balsamic vinegar. The only pasta I had was penne, so in it went. My wife proclaimed it the best soup she had had. We used crusty bread on the side for sopping up the goodies.
I've had this soup in a few Italian restaurants. Some serve it with pasta, like small shells, some just serve it as is. I tried making it myself and put the pasta in. It makes for a good, simple and inexpensive meal. or two or three, if you're single!
Quite good, easy to make. I didn't think the toasted bread added anything to the dish, but maybe that's just me.
Four forks for the remarkably high ratio of taste to amount of effort to prepare. The cheese infuses most of the flavor, so pick a fine Parmigiano-Reggiano, and do not skimp. With a good crusty baguette (Grand Central Rustic Baguette---yum!) and the right wine, this approaches the sublime. My kids eat it up, too.
A really good basic soup. I love the egg white part so I add 4 egg whites and only one yolk (healthier!) and then add a lot of freshly ground black papper, a touch of freshly ground nutmeg and a little hot pepper. Also a great addition are baby shrimp if you have them.
This came out great for me! I sauteed onion and fresh kale, and added two cloves of garlic, salt and pepper. Then I put in some regular chicken broth and a little water and heated it up. Then I put in a cup of romano cheese. I did put a tiny amount of boullion in the end for some extra oomph, and it turned out wonderful!
- 3 Eggs
- 6 Cups Low-sodium chicken broth
- 2 Cloves garlic, minced
- 1/2 Lemon ( zest and juice)
- 2 Cups Fresh spinach, chopped
- 1/3 Cup Parmesan cheese, grated (plus more for garnish, if desired)
- 1 Pinch of salt
- 1 Pinch of pepper
Chop fresh spinach and set aside.
Whisk eggs, salt, pepper and parmesan cheese together and set aside.
Bring chicken broth, lemon juice, lemon zest and garlic to a boil add chopped spinach and mix to incorporate.
When broth is boiling, add eggs in a steady, slow stream, whisking broth rapidly to break eggs up as they are incorporated into the broth.
When all eggs are blended with broth, reduce heat to a simmer and cook for an additional 2-3 minutes.
Spinach Lemon Orzo Soup
Healthy, creamy vegetarian soup that is quick to throw together and tastes like it has simmered all day.
- 2 Tablespoons Olive Oil
- 1 whole Large Onion, Chopped
- 2 cloves Garlic, Minced
- 1 whole Lemon, Zest And Juice
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Dried Thyme
- 2 cups Fresh Spinach Leaves, Packed
- 1-½ cup Uncooked Orzo Pasta
- 8 cups Vegetable Or Chicken Broth
- 2 Tablespoons Water
- 1 Tablespoon Cornstarch
- ¼ cups Freshly Grated Parmesan Cheese, More Or Less As Needed
Heat the oil in a large heavy pot or stock pot. Add the onion and garlic and cook for 3-4 minutes until fragrant. Add the lemon zest, red pepper flakes and thyme and cook another 3 minutes until the onions are tender and translucent. Turn the heat to medium and add the spinach and orzo. Cook for 1 minute and then add the broth and lemon juice.
Bring to a light simmer and cook for 12-15 minutes until the orzo is barely tender. Whisk the water and cornstarch in a small bowl. With the soup at a light boil, whisk in the cornstarch mixture and stir rapidly. Allow the soup to thicken, about 3 minutes.
Serve immediately garnished with freshly grated Parmesan.
This soup is also great with 1-2 cups of cooked chicken added in. Feel free to use chopped frozen spinach—just make sure you thaw, drain and squeeze out the excess water.
When chicken soup sounds really good
Today was — to put it mildly — not a great day for news. Gotta love a news cycle where the most hopeful thing you hear is that Tom Petty might not be quite dead yet. Jesus Christ, people. WTF.
Pretty much all the time, and especially at this moment, I’m grateful for the high number of chicken soup types in the world. Chicken noodle. Matzo Ball. Tom Yum Kai. Don’t even get me started.
Up today, a quick and easy take on the classic Greek lemony chicken soup Avgolemono. This is one of those recipes that will make you believe in magic. Six ingredients and twenty minutes come together into something much greater than the sum of their parts. Don’t ask. Just do it.
How to make it
Here's what you'll do to make a great pot of soup in no time. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- Heat the stock in a medium pot.
- Meanwhile, is a bowl or a spouted glass measuring cup, use a fork to whisk together the eggs with the cheese, semolina, and seasonings.
- When the stock comes to a boil, wilt the spinach.
- Lower the heat so the broth is just simmering. Use the fork to swirl the broth. While swirling, slowly pour in the egg mixture. It will form shreds throughout the soup. After pouring, continue swirling and cooking for 30 seconds or so. That's it!
Spinach Lemon Orzo Soup
I love soup, but for some reason it’s one of those dishes that I never make at home. I don’t know why, maybe it’s because I live in a house of boys … and bigger boys. Meals usually consist of manly food, like burgers, roast, and steak. If I put a bowl of soup in front of my husband and son, I’m quite sure they would stare at me as if I’d sprouted three horns on my head. Soup is not man food, at least in my house.
But a girl’s gotta have something for herself every now and then, and this girl wanted a bowl full of warm, delicious soup. When I found this Spinach Lemon Orzo Soup recipe from TK member Cassie, I knew it fit the bill perfectly.
I love recipes that have just a few simple ingredients, and this one (adapted from Faith Durand of The Kitchn) is super simple but definitely delicious.
First, heat your oil in a large heavy pot or stock pot.
Add the onion and garlic and cook for 3-4 minutes until fragrant. Please ignore my black-bottomed pot. It perpetually looks dirty even though it’s not, kind of like my 5-year-old, who usually is.
Add the lemon zest, red pepper flakes and thyme. (Note: I only had fresh thyme on hand, so I doubled the amount and used 2 teaspoons.) Cook another 3 minutes until the onions are tender and translucent.
Turn the heat to medium and add the orzo.
Now add that yummy spinach. Cook for 1 minute.
Add your broth. You can use chicken or vegetable. Bring to a light simmer and cook for 12-15 minutes, until the orzo is barely tender.
Whisk the water and cornstarch together in a small bowl.
With the soup at a light boil, whisk in the cornstarch mixture and stir rapidly. Allow the soup to thicken, about 3 minutes.
Serve immediately garnished with freshly grated Parmesan.
I love the delicious mix of flavors and textures in this soup, and the parmesan adds the perfect crowning touch. I enjoyed my lunch so much, I ALMOST felt guilty about the PB&Js that my men decided to eat, after they refused to eat my non-manly soup. Their loss!
A hearty thank you Cassie for sharing this delicious recipe! Make sure you visit her blog Bake Your Day, where you will find so many wonderful looking dishes.