Basic Green Soup

From EatingWell: September/October 2011

This chard-and-spinach soup gets complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice gives it body and a velvety texture. Serve with a swirl of fruity, fragrant extra-virgin olive oil for richness. Recipe by Anna Thomas for EatingWell.

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13 Reviews for Basic Green Soup

01/16/2013

Anonymous

Recommends this recipe

It IS easy being green!

I used red chard and got everything going- but held off until the very end to add the vegetable broth. Excellent stuff.You can add all sorts of goodies, or just drizzle a swirl of oil, as shown in their photo. I used garlic infused oil and three grilled shrimp.

Pros: Lovely rich flavor and a great "canvas" base for others....

This is prior to adding the broth...sort of a pure "green" emulsion.

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01/11/2013

Anonymous

Recommends this recipe

Actually, I have a question. Should the rice be cooked before or not?

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01/11/2013

Anonymous

Actually, I have a question. Should the rice be cooked before or not?

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01/09/2013

Anonymous

KICK IT UP!

My wife and I made this for the first time the other night. Since we already had a bunch of flat leaf parsely and a bunch of cilantro we added those to a mix of fresh kale and baby spinach. We make a spinach tortellini soup that uses a whole bulb of minced garlic and it's awesome so next time we make this green soup we plan to add a whole bulb of minced garlic and add one more onion to boost the flavor. And perhaps another 1/4 cup of rice for a little more thickening. But our first batch of soup was so good we nearly ate it all, drizzled with fresh EVOO and a side of toasted Pumpernickel bread.

Pros: Easy to modify

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