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6 servings
Ingredients:
6 cups chicken stock or vegetable stock1 onion, chopped1 carrot, sliced2 stalks celery, sliced1/3 cup uncooked white rice1 1/3 cups fresh spinach, washed and chopped1 1/3 cups butter lettuce - rinsed, and torn into small pieces1 1/3 cups chopped fresh parsley salt to taste ground black pepper to taste1 pinch cayenne pepper
Instructions:
in a sauce pan cook the stock, onion, carrot, celery and rice for 35 minutes covered or until rice is soft.Place spinach, lettuce and parsley in saucepan.Cover with water and bring to a quick boil.Drain immediately, and add to soup.Season with parsley, salt, black pepper and cayenne pepper.Mix in blender until smooth.May be thinned with more broth.Refrigerate overnight.
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