CORWYNN DARKHOLME Recipe » Jade Garden Soup

This is a very savory cold soup! Garnish with dill weed, sour cream and paprika.

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

Cooking Directions

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.
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.
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.

Nutrition Facts

• calories102.9
• carbohydrateContent13.9 g
• cholesterolContent0.6 mg
• fatContent4.7 g
• fiberContent1.9 g
• proteinContent2.3 g
• saturatedFatContent0.8 g
• sodiumContent629.9 mg
• sugarContent2.8 g