A velvety, Greek-inspired soup enriched with egg and rice to make a really satisfying bowlful.
This recipe is perfect for using up leftover rice from another meal but if you need to cook some for this recipe, use 50g (dry weight) rice and cook it first, until just tender.
If you'd like to use fresh spinach, cook 500g in a large pan, with just the washing water clinging to the leaves, for 2 minutes until just wilted. Cool, press out excess moisture, then finely chop. Add to the soup in step 2.
i'm greek and avgolemono is one of my favourite soups. i liked how this version incorporated some green veg, however, so i tried it. it was delicious! i used fresh spinach, though. i'll still make traditional avgolemono, as nothing can replace it, but i will definitely count on this recipe when i'm in the mood for something different. - 29 Sep 2008