Try not to let the fact that this soup has two of the world’s most-hated vegetables in it deter you.
Speaking of hating vegetables, that is high on my list of Things I Just Don’t Understand. Vegetables are incredibly healthy, cheap, and can be cooked in so many different ways I just don’t see how anyone could flat-out refuse to eat them. (Also on that list: people who give their children ridiculously spelled variations of common names, the appeal of Ed Hardy T-shirts, and why Premier League football isn’t more popular in the US, just to name a few).
A few days ago I saw a reference to agvolemono soup on some website (I can’t remember which of the 23098 food blogs I read while bored at work it was) and I knew it sounded like something I would like. It’s creamy, lemony soup with rice that doesn’t require any heavy cream or unusual ingredients. The name alone was intriguing enough to send me on a lengthy google search to peruse dozens of different recipes for it.
Essentially, all you do is heat some chicken stock, whip up some eggs (or just yolks, depending who you talk to) with some lemon juice, then stir it all together with some rice. I wanted to pack mine with vegetables though, and broccoli and spinach seemed like they would go nicely with the creaminess and lemon flavor.
And there you have agvolemono with broccoli and spinach!
6 cups chicken broth
juice of 2 lemons
2 cups cooked rice
2 cups chopped fresh spinach
1 small head broccoli, cut into florets
Heat the chicken broth to a simmer.
Whisk the eggs with the lemon juice in a medium bowl.
Whisk 2 cups of the broth into the egg mixture very gradually (you don’t want scrambled eggs!)
Transfer the eggs into the broth and continue stirring.
Stir in the rice and vegetables, heat through, and season with salt to taste.