had quite a lot of spinach left over from my pasta sauce the other night, because I had planned to make a spinach pesto and then I ended up making something totally different. The next day I didn't feel like making the pesto any more, but I still had to do something with the spinach. So I did what I pretty much always do, I made soup.
I had it in my mind to make something lemony, so I made a avgolemono style soup. It not only used up my spinach, but it also used up a bit of leftover rice I had sitting in the refrigerator. I let the broth get a little too hot and my eggs curdled a little bit, but my husband didn't care, this is one of his favourite soups. I used an immersion blender to break the spinach up a bit, but I didn't completely puree it because I wanted a bit of texture in the soup. I like my soup really lemony, so experiment a bit with the amount of lemon you add. This is a vegetarian version, but if you had a bit of chicken you could add it as well.
|1/2 bunch||spinach, carefully washed, but not dried|
|6 cups||chicken or vegetable stock|
|1 cup||cooked rice|
|Juice of 1||lemon|
|2||eggs, lightly beaten|
|salt and pepper to taste|