Artichoke AvgoloemonoSubmitted by: PURGOLDENDREAMS
IntroductionThis is a really yummy vegetarian soup which has no cream but is really creamy. It is a really great addition to the rotation and has a lot of flavor. It reads as a very basic vegetable soup but this is far from the usual!
Makes about 5 12 oz. servings. This is a really yummy vegetarian soup which has no cream but is really creamy. It is a really great addition to the rotation and has a lot of flavor. It reads as a very basic vegetable soup but this is far from the usual!
Makes about 5 12 oz. servings.
2 C chopped leeks
1 C chopped carrots
1 C diced celery (optional)
2 garlic gloves, minced or pressed
1 tsp salt
1 T olive oil
1/4 C raw rice (I use brown short grain-but white is ok)
1/4 C quinoa (optional)
6 C vegetable broth
2 bay leaves
2 tsp chopped fresh tarragon
5 artichoke hears, quartered (14 oz. can drained)
1/4 C lemon juice fresh squeezed
salt and pepper to taste
In a soup pot on medium-low heat, saute the leeks, carrots, celery (if using) garlic and salt in the oil for 10 minutes stirring occasionally. Add the rice, quinoa, veggie stock, bay leaves and tarragon. Cover and bring to a boil; then reduce heat and simmer for 20 minutes until rice and vegetables are tender (brown rice may take an additional 20 minutes).
Add the artichoke hearts and continue to cook another 2-3 minutes.
Turn off the heat and remove/discard the bay leaves.
In a large bowl whisk together the eggs and lemon juice until blended and then whisk in about 1 cup of the soup.
While stirring the soup, gradually add the egg mixture.
Reheat gently, stirring constantly until the soup thickens.
If desired for a creamy version, puree the soup in batches in a blender.
Salt and pepper to taste.
Number of Servings: 5
Recipe submitted by SparkPeople user PURGOLDENDREAMS.