Spinach and Rice Soup

By lindsayvk

Ingredients

• 12 oz fresh spinach leaves
• 2 Tbsp butter
• salt
• 1 1/4 quarts meat stock or broth
• 1 cup short grain rice
• 1 large egg
• freshly ground white pepper
• 3 Tbsp freshly grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

1. Wash the spinach leaves thoroughly and place in a saucepan. Cover tightly and cook over medium heat for 2-3 minutes with just the water left clinging to the leaves.
2. Remove from heat and, when cool enough to handle, squeeze out as much moisture as possible. Chop coarsely.
3. Melt the butter in the same saucepan, and add the spinach and salt. Stir over medium heat for 3 minutes. Set aside.
4. Bring the stock to a boil in a large saucepan. Add the rice and cook for 15-18 minutes, or until the rice is cooked.
5. Add the spinach.
6. Beat the egg lightly in a bowl with salt, pepper, and Parmesan. pour this mixture into the hot soup while beating with a whisk. Remove from the heat.
7. Let stand for 30 seconds before serving.