Friday, January 24, 2014

Green Soup

Inspired by: Recipe from Eating Well by Anna Thomas

Ingredients
2 tablespoons coconut oil
2 large yellow onions, chopped
1 teaspoon salt, divided
2 tablespoons plus 6 cups water, divided
1/2 cup arborio rice
1 bunch green chard (about 1 pound)
1 bunch kale 
14 cups gently packed spinach (about 12 ounces) or another green of your choice (collards are great, but have a strong taste)
4 cups vegetable or water broth
Big pinch of cayenne pepper 
2-3 cloves garlic, crushed
1 tablespoon lemon juice, or more to taste
Olive oil drizzle for serving
Instructions
1. Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes. Add garlic and cook together for 3-5 minutes. 
2. Combine the remaining 6 cups water and 3/4 teaspoon salt in a soup pot or Dutch oven; add rice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes. Chop the chard greens and spinach.
3. When the rice has cooked for 15 minutes, stir in the chard greens. Return to a simmer; cover and cook for 10 minutes. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the rice along with the spinach, broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
4. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, if desired. Garnish each bowl of soup with a drizzle of olive oil.
To make ahead: Prepare through Step 4 (omitting the lemon), cover and refrigerate for up to 3 days.

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