Greek Lemon, Artichoke, and Egg Soup

Name: Greek Lemon, Artichoke, and Egg Soup
Yield: serves 4 to 6
Ingredients: 1/2 cup basmati or long-grain rice; 6 cups water; 1/4 cup olive oil; 1/4 cup finely chopped onion; 1/2 cup diced celery (leaves and stalks); 1 (12-ounce) package frozen artichokes, thawed, or 1 (14-ounce) can artichoke hearts; Pinch of ground cumin; 1/2 cup chopped fresh parsley; 2 large eggs; 1/2 cup fresh lemon juice; Salt and freshly ground black pepper to taste

December 9, 2011

This classic Greek soup is one of my favorites when I want to “lighten up” from a gustatory standpoint. It makes the perfect chicken soup substitute when you are just not feeling up to snuff, or a good light dinner when you’ve had enough of the restaurant-and-fine-dining circuit. It is traditionally made with chicken broth and small bits of chicken, but I think the meatless version yields even truer, clearer flavors. A touch of ground cumin adds yet another dimension to the flavor.

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