{"id":17873,"date":"2016-04-05T20:02:38","date_gmt":"2016-04-06T03:02:38","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=17873"},"modified":"2016-06-23T20:03:53","modified_gmt":"2016-06-24T03:03:53","slug":"green-soup","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=17873","title":{"rendered":"Green Soup"},"content":{"rendered":"

2 tablespoons extra-virgin olive oil, plus more for garnish\"greensoup\"<\/a>
\n2 large yellow onions, chopped
\n1 teaspoon salt, divided
\n2 tablespoons plus 3 cups water, divided
\n1\/4 cup arborio rice
\n1 bunch green chard (about 1 pound)
\n14 cups gently packed spinach (about 12 ounces), any tough stems trimmed
\n4 cups vegetable broth, store-bought or homemade
\nBig pinch of cayenne pepper
\n1 tablespoon lemon juice, or more to taste<\/p>\n

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. 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. 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. 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.<\/p>\n

Yield: 8 servings
\nCalories: 99
\nFat: 4g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"

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 Heat 2 tablespoons oil in a large skillet over high heat. Add…<\/p>\n

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