This soup is hearty and creamy, even though there’s not a lick of cream in it. A puree of artichokes and eggs are the secret, and the beauty of this soup is that you can substitute chopped frozen spinach instead of the chopped greens.
Either way it’s ready in less than thirty minutes. It does require some attention so you don’t curdle the egg mixture when you pour into the hot soup, so plan on standing over the pot at the end to watch and stir for about 5 minutes.

Serves 4

3 T. olive oil
4 C. spinach or mixed spinach and chard (2 C. if
using frozen spinach)
4-6 C. chicken stock
1/4 C. uncooked white rice
1 14 oz. jar artichoke hearts
2 T. lemon juice
2 eggs
1 t. salt
1/2 t. pepper
4 lemon wedges

Heat olive oil in a large sauté pan and add the greens, stirring frequently, over medium heat until tender, 5 to 7 minutes. (If you substitute chopped frozen spinach, skip the sautéing part – just add the frozen spinach to the stock.)

Pour the chicken stock into a stock pot, bring to a boil and add rice, turn down heat, and simmer, stirring every so often, for about 20 minutes or until rice is cooked. Remove the pot form the heat to cool, and spoon two large spoonfuls of rice into a separate bowl to cool. Puree the artichoke hearts, eggs, and lemon juice and cool rice in a blender.

Add the sautéed or frozen greens to the stockpot, and check the temperature of the soup. You want to make sure it’s warm but not too hot when you add the puree. Return the soup to the stove, turn the heat on low heat, and whisk in a little of the puree to test the temperature – too hot and the eggs will cook and float to the top. If it’s just right – whisk in the rest of the puree. Stir or whisk the soup as it heats up, careful not to simmer or boil – it will get very thick, and you can leave it thick or add some stock to thin it. Pour the hot soup into bowls, squeeze a lemon wedge over each, and a few twists of black pepper, and serve.

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