Jade Garden Soup

A savory combination of spinach, lettuce, and parsley are pureed with rice, not cream, in this cool jade green soup. Garnish with sour cream, paprika, and dill.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 103 Calories

Ingredients

• 1 onion, chopped
• salt to taste
• 2 tablespoons olive oil
• ground black pepper to taste
• 1 carrot, sliced
• 2 stalks celery, sliced
• 1 pinch cayenne pepper
• 6 cups chicken stock
• ⅓ cup uncooked white rice
• 1 ⅓ cups fresh spinach, washed and chopped
• 1 ⅓ cups butter lettuce - rinsed, and torn into small pieces
• 1 ⅓ cups chopped fresh parsley

Recipe Instructions

Step 1

Heat olive oil in a large saucepan over medium heat. Stir in onion, carrot, and celery; cook and stir until the onion has softened and turned translucent and the vegetables are tender, about 5 minutes.

Step 2

Pour in chicken stock and rice; bring to a boil. Cover, reduce heat to low, and simmer for 35 minutes or until rice is soft.

Step 3

Stir in spinach, lettuce, and parsley; cook just until wilted. Season with salt, black pepper and cayenne pepper. Use an immersion blender (or blend in batches in a blender) until smooth. The soup may be thinned with more broth, if desired. Refrigerate overnight before serving. Garnish as desired.