Lemon Artichoke Soup
Source of Recipe
From The Oregonian FOODday Recipes
List of Ingredients
Lemon Artichoke Soup Makes 6 servings
1/4 cup plus 2 tablespoons uncooked long-grain white rice
2 quarts chicken or vegetable broth
6 medium to large artichokes with stems, cooked
4 eggs
1/4 cup fresh lemon juice
Salt and pepper to taste
Recipe
In a saucepan, simmer rice in broth about 20 minutes or until tender. Remove petals and fuzzy centers from cooked artichokes; cut bottoms into 1/4-inch dice. When rice is done, add diced artichokes to broth. Beat together eggs and lemon juice. Slowly whisk a third of hot broth mixture into egg mixture, then pour back into saucepan, whisking constantly. Cook over low heat, stirring constantly, until soup thickens slightly. Do not boil once eggs have been added or soup will separate. Season with salt and pepper and more lemon juice, if desired.
PER SERVING: calories: 174 (28% from protein, 54% from carbohydrate, 18% from fat); protein: 13.2 grams; total fat: 3.6 grams; saturated fat: 1.1 grams; cholesterol: 141 mg; sodium: 905 mg; carbohydrate: 25.1 grams; dietary fiber: 6.7 grams; exchanges: 21/2 vegetable, 1/2 starch, 1/2 meat, 1/2 fat
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