30-Minute Vegiterranean Cookbook: Healthy Vegetarian Recipes for the Mediterranean Diet by Devine RD Molly

Author:Devine RD, Molly [Devine RD, Molly]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2021-05-18T00:00:00+00:00

INGREDIENT TIP: Using precut squash, widely available at most grocery stores, drastically cuts down on your prep time. If you can’t find this in the produce section of your grocery store, you can use frozen (and thawed) cubed butternut squash.

PER SERVING: Calories: 183; Total Fat: 7g; Total Carbs: 31g; Sugar: 8g; Protein: 3g; Fiber: 8g; Sodium: 759mg

Avgolemono Artichoke and Rice Soup

SERVES 4

PREP TIME: 5 minutes | Cook time: 25 minutes | Total active time: 30 minutes

DAIRY-FREE , GLUTEN-FREE , NUT-FREE

Avgolemono, a classic sauce, similar to hollandaise, made from egg yolks and lemon juice—is common in Greek, Turkish, Israeli, and Italian cuisines. It serves as a flavorful base for this traditional Greek soup. I’ve added artichokes for extra flavor and texture, but feel free to omit them if you prefer.

2 tablespoons olive oil

1 medium yellow onion, chopped

4 garlic cloves, thinly sliced

1 teaspoon salt

¼ teaspoon freshly ground black pepper

6 cups vegetable stock

½ cup white rice

3 large egg yolks

¼ cup freshly squeezed lemon juice

1 (14-ounce) can artichoke hearts, drained and quartered

2 tablespoons freshly chopped dill, or 2 teaspoons dried dill

1 lemon, thinly sliced, for garnish (optional)

1. In a large stockpot, heat the olive oil over medium heat. Add the onion and sauté for 2 to 3 minutes, or until just tender. Add the garlic, salt, and pepper, and sauté for another 30 seconds.

2. Add the stock and bring the mixture to a boil. Remove and reserve ½ cup of the broth. Reduce the heat to low, add the rice, cover, and simmer for about 20 minutes, or until the rice is tender.

3. While the rice cooks, prep the egg and lemon swirl. In a medium bowl, whisk together the egg yolks and lemon juice. Slowly add in the reserved hot broth, whisking constantly to avoid cooking the eggs. Set aside.

4. When the rice is fully cooked, remove the pot from the heat. Add the artichokes, and whisk the egg and lemon mixture into the soup. Add the dill and stir to combine. Serve garnished with the lemon slices (if using).

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