| 8 cups | chicken or vegetable broth |
| 1/2 cup | arborio rice |
| 1/4 cup | lemon juice |
| 1 tbsp | lemon zest |
| 1/2 cup | egg whites (from 4 eggs) |
| 1 cup | fresh spinach, chopped |
| to taste | white pepper |
| to taste | sea salt |
- Place broth, rice and lemon zest in a soup pot on a low flame.
- Bring to a boil, turn down to a simmer and cook until rice is soft (about 25 minutes).
- Cool.
- In a blender or a food processor, puree soup with lemon juice.
- Slowly add in egg whites while blending.
- Place back in soup pot. Bring to a simmer.
- Add chopped fresh spinach, stir and heat about 3 minutes.
- Season with sea salt and white pepper.
- Serve with crackers or Sweet Potato Rounds.
