Green soup, bright and complex
We offer this idea early in the harvest. Keep it handy as we stay in the revolving door of greens. Spinach to chard to bok choy and all their sisters. The choice combination of ingredients makes for wonder on the palate. Bright and complex, just like many of our friends.
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- 2 tablespoons good-tasting extra-virgin olive oil, plus more for last minute drizzle
- 2 large yellow onions, coarsely chopped
- 1 teaspoon coarse sea salt, divided
- 2 tablespoons plus 3 cups water, divided
- 1/4 cup Arborio rice
- 2 pounds any mixed greens, washed and trimmed
- 4 cups vegetable broth
- chubby pinch of cayenne pepper
- juice of 1/2 lemon or lime
- Heat two tablespoons olive oil in a large skillet over high flame till it shimmers. Add onions and a generous pinch of salt. Stir constantly for five minutes until the onions are soft.
- Reduce the heat to low. Add two tablespoons water and cover.
- Caramelize for 30 minutes, stirring frequently at first, then from time to time as the pan cools down, always returning the lid.
- In the meantime, add the remaining salt to three cups of water in a soup pot. Bring to a boil and add the rice. Reduce to a simmer and cover, cooking for 15 minutes.
- Stir the greens into the soup pot, cover, and cook for ten minutes.
- Spoon a little of this cooking liquid into the onions as they finish caramelizing.
- Scrape the onions into the soup pot. Add broth and cayenne. Heat through to meld flavors.
- Purée with an immersion blender, in a regular blender, or in a food processor.
- Return to the pot and add the citrus.
- Serve into warm bowls and drizzle a few drops of oil at the last minute.
- Serves four with a gnarly bread and glass of white on the terrace
- Cook’s tips and tricks: We sometimes make and refrigerate this soup the day before as an offering at a potluck. We save the lemon and drizzling oil back to add after heating the soup through.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/