Whole young spinach leaves add vibrant color to this unusual soup. Serve with hot, crusty bread for a nutritious ligth meal.
Ingredients:
2 1/2 Cup Chiken Stock4 Tbsp Water
4 Tbsp long grain rice, rinsed and drained
Salt and Pepper
1 Tbsp of Cornstarch
2 1/2 Cups Lowfat plain yogurt
3 egg yolks, lightly beaten
juice of 1 lemon
350g young spinach leaves, wash and drained
To serve:
Fresh crusty bread.
Procedures:
1. Pour the stock into a large pan, then season to taste with salt and pepper and bring it to boil. Add the rice and simmer for 10 minutes until barely cooked. Remove the from the heat.
2. Mix the water and cornstarch together until smooth. Pour the yogurt into a second pan and stir in the cornstach mixture. Set the pan over low heat and bring to a boil, stirring with a wooden spoon in one direction only. This will stabilize the yogurt and prevent it separating or curding on contact with the hot stock. When the yogurt has reached boiling point, stand the pan on a heat diffuser and simmer gently for 10 minutes. Remove the pan from the heat and let cool slightly before stirring in the beaten egg yolks
3. Pour the yogurt mixture into the stock, then stir in the lemon juice and stir to blend thoroughly. Keep the soup warm, but do not let it boil.
4. Blanch the spinach leaves in a large pan of salted boiling water for 2-3 minutes until they begin to soften but have not wilted. Tip the spinach into a colander and drain well, then stir it into the soup. Warm through, then taste and adjust the seasoning of necessary. Serve in warmed soup bowls with crusty bread.
