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Spinach Soup with Lemon and Sour Cream
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Description
This month’s Improv Challenge hosted by Kristen from Frugal Antics of Harried Homemaker required the participants to use lemon and sour cream.: 2 things I love! Lemon can be such a unique flavor when added to a main dish meal and sour cream, well, enough said. I put my thinking cap on and came up with this zesty, satisfying soup with just the right combination of flavors.
Ingredients
- ¼ cups Green Onions, Sliced Thinly
- 1 clove Garlic, Minced
- 3 cups Reduced Sodium Chicken Broth
- 2 cups Chopped Spinach (or 10 Ounces Frozen Chopped Spinach)
- ½ teaspoons Oregano, Dried Or Fresh
- 1 cup Cooked Brown Rice
- 1 teaspoon Lemon Zest, Grated
- 3 Tablespoons Fresh Lemon Juice
- ½ teaspoons Salt
- 1 whole Large Egg
- 1 Tablespoon Sour Cream
Preparation
Combine the onion, garlic and 1/4 cup of the chicken broth in a sauce pan. Cook over medium heat until the onions are tender, about 2 minutes. Add the spinach, oregano and the remaining 2 3/4 cups chicken broth. Bring to a boil. Reduce heat and cover. Simmer untli the spinach is tender, about 5 minutes.
Stir in the rice, lemon zest, lemon juice and salt. Return to a simmer. Remove 1/4 cup liquid and combine with egg. Whisk egg into liquid quickly. Pour into soup. Stir to combine. Add sour cream and stir until completely “creamed” into mixture.
Serve immediately. Makes 4 to 6 servings.
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