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Spinach Soup with Lemon and Sour Cream
This month’s Improv Challenge hosted by Kristen from Frugal Antics of Harried Homemaker required the participants to use lemon and sour cream. Two things I love! Lemon is can be such a unique flavor when added to a main dish meal and sour cream, well . . . . . .. enough said. I put my thinking cap on and came up with this zesty, satisfying soup with just the right combination of flavors. Everything blended together to make a great lunch or dinner soup. This will be an instant hit with your family! Ingredients
- 1/4 cup green onions sliced thinly
- 1 clove garlic, minced
- 3 cups reduced sodium chicken broth
- 2 cups chopped spinach or 1 package (10 ounces) frozen chopped spinach
- 1/2 teaspoon oregano (dried or fresh)
- 1 cup cooked brown rice
- 1 teaspoon grated lemon zest
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1 large egg
- 1 tablespoon sour cream
Directions
- Combine the onion, garlic and 1/4 cup of the chicken broth in a sauce pan. Cook over medium heat until the onions are tender, about 2 minutes. Add the spinach, oregano and the remaining 2 1/4 cups chicken broth. Bring to a boil. Reduce heat and cover. Simmer untli the spinach is tender, about 5 minutes. Stir in the rice, lemon zest, lemon juice and salt. Return to a simmer. Remove 1/4 cup liquid and combine with egg. Whisk egg into liquid quickly. Pour into soup. Stir to combine. Add sour cream and stir until completely âcreamedâ into mixture. Serve immediately. Makes 4 to 6 servings.
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