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Basic Green Soup

September/October 2011

Your rating: None Average: 4.1 (112 votes)

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.


Basic Green Soup Recipe

13 Reviews for Basic Green Soup

01/16/2013
Anonymous
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.

Lovely rich flavor and a great "canvas" base for others....
This is prior to adding the broth...sort of a pure "green" emulsion.
Comments
01/11/2013
Anonymous

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

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Anonymous wrote 50 weeks 6 days ago

Even though the recipe

Even though the recipe doesn't call for it to be cooked ahead of time (the recipe calls for it to be cooked 15 minutes), I've found that it works better if the rice is cooked ahead of time. In fact, you want the rice to be very soft so it purees well. You can use left over rice too. Since I make this about 6-8 times a year, I just make a big batch of rice every so often and freeze it.

01/11/2013
Anonymous

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

Comments
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.

Easy to modify
Comments
01/08/2013
Anonymous
Amazing!

This will be a new staple for sure. I was dubious that it would taste great with such few and pungent ingredients; but it really is sweet and savory.

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