Ingredients: |
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for garnish
2 large yellow onions, chopped
1 teaspoon salt, divided
2 tablespoons plus 3 cups water, divided
1/4 cup arborio rice
1 bunch green chard (about 1 pound)
14 cups gently packed spinach (about 12 ounces), any tough stems trimmed
4 cups vegetable broth, store-bought or homemade
Big pinch of cayenne pepper
1 tablespoon lemon juice, or more to taste
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Directions: |
Directions: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.
2. Meanwhile, combine the remaining 3 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. Trim the white ribs out of the chard (save for another use, such as to add to a stir-fry or other soup). Coarsely 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. |
Personal
Notes: |
Personal
Notes: This is an amazingly simple, rich soup. I made it with chard, kale and spinach and added extra lemon. It is great as is. The recipe suggests adding fresh olive oil to the bowl. But I drizzled a little truffle oil in the bowl and topped it with grated parmigiano cheese. Fantastic.
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This recipe for Basic Greeen Soup is from