Power Greens and Rice Soup
Made with lemony-tasting sorrel and thickened with eggs, this simple soup is reminiscent of the classic Greek soup called avgolemono, with watercress (or arugula) in the mix to give it a peppery edge.
Ingredients
1 1/2 Tbsp. butter
1/4 cup finely chopped shallots
4 cups rich poultry or pork stock, divided (see note)
Salt and pepper
1 cup leftover cooked rice
1 cup slivered watercress or arugula leaves
3 cups slivered sorrel leaves
2 eggs, beaten in a bowl and brought to room temperature
Directions
Heat butter in soup pot over medium flame. Add shallots and cook, stirring occasionally, until translucent, about 5 minutes. Add stock, rice and some salt and pepper, bring to a low simmer, cover and cook 5 to 6 minutes. Stir in watercress or arugula and return soup to a simmer.
Remove a half-cup of the soup from the pot and whisk it into the beaten eggs. Now whisk the egg mixture back into simmering soup. (After this point, don’t let the soup boil lest you curdle the eggs.)
Add the sorrel and heat gently until sorrel wilts, a minute or two. Add more salt and pepper if needed and serve.
Suggestions
Homemade poultry or pork stock makes a big difference in flavor here, but don’t be shy about trying the soup with canned broth instead. Just add salt near the end of the cooking time, and remember that you may need little or none at all.
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