To bring out the best in this soup, you must use fresh lemons. They’re great to have around during the holidays, anyway, as they have a way of brightening anything they’re added to, whether it’s as simple as a pitcher of water, or as rich as butter cookies. Their acidity brings this yummy soup alive.
Makes 4 to 6 servings.
1 pound baby spinach leaves
6 cups chicken stock
3/4 cup jasmine rice (uncooked)
2 eggs, lightly beaten
1 lemon, cut in half, seeds removed
Salt and pepper to taste
1. Remove any overly long or woody stems from the spinach. Rinse and shake dry in a colander. Put spinach in the slow cooker. Add the chicken stock. Cover and cook on High for about 1 hour.
2. Add the rice and stir. Cover and cook on Low for 21/2 hours.
3. In a bowl, whisk together the eggs until thoroughly combined. Take a serving spoon of the hot soup and put it into the bowl with the eggs, whisking the liquids together. When combined, add another large spoonful and do the same. After the third spoonful, combine the egg mixture in the slow cooker. Squeeze the lemon into the soup and stir. With the cover off and the heat on Low, cook an additional 15 to 30 minutes, stirring often.
4. When heated through and thick, puree to a desired consistency with an immersion blender. Serve hot.