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Jade Garden Soup

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Jade Garden Soup



Ingredients :

  • 2 tablespoons olive oil
  • 1 onion
  • chopped
  • 1 carrot
  • sliced
  • 2 stalks celery
  • sliced
  • 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
  • salt to taste
  • ground black pepper to taste
  • 1 pinch cayenne pepper
  • Methods :

  • 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.
  • 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.
  • 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.
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