GREEK LEMON, ARTICHOKE, AND EGG SOUP
Steps:
- Rinse the rice thoroughly and place it, along with the water, in the slow cooker insert.
- In a sauté pan, heat the oil and sauté the onion, celery, and artichokes over medium-high heat until just beginning to brown, about 7 minutes.
- Add the vegetables to the water and rice, cover, and cook on low for 4 to 5 hours, or until the rice is tender. Add the cumin and 1/4 cup of the parsley to the soup.
- In a medium bowl and using a whisk or a handheld immersion blender, beat the eggs and lemon juice together until frothy. Slowly add 2 ladles of broth, 1 ladle at a time, stirring constantly, to the lemon and egg mixture.
- Add the lemon and broth mixture back into the soup, stirring constantly, and continue cooking for about 10 minutes more, or until heated through and beginning to thicken. (If you allow the soup to boil, the eggs will curdle.)
- Add salt and pepper to taste, ladle into bowls, garnish with the remaining 1/4 cup parsley, and serve immediately.
- Suggested Beverage
- A nice Sauvignon Blanc or an artisanal Greek retsina, if you can find one, would pair well with this soup.
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athraa hamza
[email protected]Overall, I thought this soup was delicious and I would definitely make it again.
Malik Ayaz
[email protected]This soup is a bit pricey to make, but it's definitely a special occasion dish.
Usman Prince
[email protected]I love the bright yellow color of this soup. It's so cheerful and inviting.
Abraham Berko
[email protected]This soup is a great way to get your daily dose of vegetables.
Riaz Ahmad
[email protected]I would have liked the soup to be a bit thicker. I might try adding some cornstarch or flour next time.
Robb L
[email protected]This soup is a bit time-consuming to make, but it's definitely worth the effort.
Farhan Farhan
[email protected]I'm allergic to eggs, so I substituted tofu in this recipe. It worked out great!
UT Magnus Supreme560
[email protected]I made this soup in my slow cooker and it turned out perfectly. It's such an easy and convenient way to make a delicious meal.
ISLAMSURAH1 ISLAMSURAH1
[email protected]This soup is a great way to use up leftover artichokes.
Ingrid Sampson
[email protected]I'm not a fan of artichokes, but I still enjoyed this soup. The lemon and egg flavors really shine through.
Shaking Miey
[email protected]I thought the soup was a bit bland. I would have liked it more if it had more spices.
Bayero Barry
[email protected]The soup was a bit too sour for my taste, but I was able to balance it out by adding a little bit of honey.
Ansaru rehman
[email protected]I've made this soup several times now and it's always a hit with my family and friends.
Juma Abdallah
[email protected]This soup is the perfect comfort food for a cold winter day.
Great Collins
[email protected]I love that this soup is so versatile. You can add different vegetables or herbs to suit your taste.
Qahnaarin
[email protected]I was pleasantly surprised by how easy this soup was to make. I had never cooked with artichokes before, but the recipe was very clear and easy to follow.
bun bun boio
[email protected]This soup is a delightful blend of flavors and textures. The artichokes add a slight bitterness that is balanced out by the sweetness of the lemons. The eggs add a richness and creaminess that makes the soup incredibly satisfying.