Makes about 8 cups — adapted from Cafe Beaujolais
This soup is super fast and easy to make, super delicious, and super good for you. It's rich and satisfying and yet contains no milk or cream. The secret to its thickness is a little uncooked white rice tossed in. If you're following Alejandro Junger's Clean program, use 3/4 cup cooked brown rice instead. (Note that the texture of your soup won't be quite as smooth.) As always, I urge you to seek out local and organic ingredients; they really do make a difference.
1/4 cup extra-virgin olive oil
1 pound yellow or white onions, chopped (about 3 cups)
1 to 2 cloves fresh garlic, finely chopped
6 cups (48 ounces) organic chicken stock, preferably homemade
1/4 cup uncooked organic white rice (or 3/4 cup cooked organic brown rice, see note above)
12 ounces fresh organic baby spinach (about 8 cups packed)
1 teaspoon salt (you may need less if your chicken stock is salty)
1/2 teaspoon freshly ground pepper
Optional garnishes:
Sour cream of creme fraiche
A few finely chopped spinach leaves
Chive blossoms
Chopped radishes
1. Heat the olive oil in a 4 quart pot, add the onions, and cook, stirring frequently, over medium heat until translucent and just starting to turn golden at the edges, about 7 to 10 minutes. Stir in the garlic and cook 1 to 2 more minutes.
2. Add the chicken stock, turn up the heat, and bring to a boil. Add the rice, turn down the heat, and simmer, with the lid cracked, stirring every so often, for 20 minutes. (If you're using cooked brown rice, don't add it until step 3.)
3. Stir in the spinach, salt, and pepper and simmer another 5 to 7 minutes. Carefully puree the soup using a counter top blender or immersion hand blender.
4. Season to taste and serve hot, garnished if desired. Like most soups, this one tastes even better when reheated the next day.
Recipe source: FarmgirlFare.com
http://www.farmgirlfare.com/2006/02/youll-wanna-eat-your-spinach-ba-by.html
Recipe © FarmgirlFare.com
