5(ish) garlic cloves
2(ish) tablespoons olive oil
a dash of hot pepper flakes
some white wine
a box of vegetable broth, plus some water and bullion if not enough liquid
some cooked rice
large handful raw spinach
-Chop up the garlic and saute in olive oil with the hot pepper flakes.
-Add about a quarter cup of white wine and let cook down.
-Add the broth and rice and bring to a simmer.
-Juice the lemons and beat the eggs and lemon juice together in a bowl till mixed.
-Slowly pour a cup of the hot broth into the egg mixture, stirring constantly, then pour this mixture slowly into the soup pot, stirring constantly.
-Throw in the spinach and let simmer for a few minutes, then serve with crusty bread and dipping oil.
Perfect for the end of a rainy May day.
(This is traditionally made with chicken broth, but given the boy's pescatarian diet, I used vegetable broth instead. You can use uncooked rice and let simmer (before adding the eggs) until the rice is tender, I just had some cooked rice in the fridge. Some folks add diced or shredded chicken to the soup. The spinach worked out well.)