Greek Lemon, Artichoke, and Egg Soup

1. 1

   Rinse the rice thoroughly and place it, along with the water, in the slow cooker insert.

2. 2

   In a saute pan, heat the oil and saute the onion, celery, and artichokes over medium-high heat until just beginning to brown, about 7 minutes.

3. 3

   Add the vegetables to the water and rice, cover, and cook on low for 4 to 5 hours, or until the rice is tender.

4. 4

   Add the cumin and 1/4 cup of the parsley to the soup.

5. 5

   In a medium bowl and using a whisk or a handheld immersion blender, beat the eggs and lemon juice together until frothy.

6. 6

   Slowly add 2 ladles of broth, 1 ladle at a time, stirring constantly, to the lemon and egg mixture.

7. 7

   Add the lemon and broth mixture back into the soup, stirring constantly, and continue cooking for about 10 minutes more, or until heated through and beginning to thicken.

8. 8

   (If you allow the soup to boil, the eggs will curdle.)

9. 9

   Add salt and pepper to taste, ladle into bowls, garnish with the remaining 1/4 cup parsley, and serve immediately.

10. 10

    A nice Sauvignon Blanc or an artisanal Greek retsina, if you can find one, would pair well with this soup.

* Per serving · 4 servings · Values may vary.

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