- Combine 50ml of the stock with the spring onions and garlic in a medium saucepan. Cook over a moderate heat for about 2 minutes until the spring onions are tender.
- Add the remaining 700ml stock, spinach and oregano, and bring to the boil. Reduce heat, cover and simmer for 3–4 minutes until the spinach is tender.
- Stir in the rice, lemon zest and juice, season to taste and continue to gently simmer.
- Lightly whisk the whole egg and egg whites in a heatproof bowl then whisk in 125ml of the soup. Pour the egg mixture into the simmering soup, stirring constantly to make egg ‘threads’. Serve immediately.
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.