Vegetarian Greek Avgolemono Soup with Rice and Greens
 
 
Thick, tart, and creamy vegetarian Greek avgolemono soup with rice and greens - the perfect soup for spring!
Yield: 3-4 servings
Ingredients
  • 5 cups vegetable broth
  • ½ cup short grain white rice
  • 5 oz baby swiss chard or baby spinach
  • 3 large eggs, room temperature
  • 2-3 tbsp fresh lemon juice
  • ¼ cup chopped fresh dill leaves
  • kosher salt and freshly ground black pepper, to taste
Instructions
  1. In a medium pot, bring the broth to a simmer. Add the rice to the pot and simmer until tender, about 15 minutes. Stir in the greens during the last 5 minutes of cooking.
  2. Meanwhile, whisk together the eggs and 2 tbsp of the lemon juice. Slowly pour 1 cup of the hot broth into the lemon-egg mixture to temper the eggs. Pour the egg mixture back into the pot with the rest of the soup. Simmer gently until the soup thickens, about 2-3 minutes, stirring constantly. Stir in the dill and season to taste with salt, black pepper, and more lemon juice.
Notes
Recipe from Dinner: Changing the Game
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/03/vegetarian-greek-avgolemono-soup-with-rice-and-greens.html