Green Garden Soup

    (16)
    15 min

    A rich puréed soup made with a combination of spinach, lettuce and parsley. Serve warm or cold and garnish with fresh dill and a dollop of crème fraîche.


    20 people made this

    Ingredients
    Serves: 6 

    • 1.4L (2 3/8 pints) vegetable stock
    • 1 onion, chopped
    • 1 carrot, sliced
    • 2 stalks celery, sliced
    • 50g (2 oz) white rice
    • 100g (4 oz) fresh spinach, washed and chopped
    • 2 little gem lettuces, torn
    • 2 handfuls chopped fresh flat leaf parsley
    • salt and freshly ground black pepper to taste
    • 1 pinch cayenne pepper

    Method
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a large saucepan cook the stock, onion, carrot, celery and rice for 35 minutes covered or until rice is soft.
    2. Place spinach, lettuce and parsley in small saucepan. Cover with water and bring to the boil. Drain immediately, and add to soup. Season with salt, black pepper and cayenne pepper. Purée in blender until smooth. May be thinned with more stock. Serve immediately or refrigerate overnight.

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    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (13)

    by
    1

    This soup is really good, although I thought it tasted better hot. It was easy to make, though, and it's very pretty, too.  -  24 Jul 2008

    by
    0

    This is a very fresh tasting, perfect for summer soup! Serve hot or cold! Thank you so much for this great recipe!  -  24 Jul 2008

    by
    18

    Admittedly, I was bit skeptical but delivered a bunch of butter lettuce that I didn't know what to do with, so I found this recipe. I am glad I tried it, this recipe is awesome. The flavor is amazing and this recipe is extremely flexible. I made this even though I was missing a few components: parsley, cayenne pepper, and celery. I used only 2 cans of broth, and about the same amount of spinach and butter lettuce as required by the 7 servings recipe. I added about 1 tbs butter, thyme and oregano spices, and otherwise followed the recipe as indicated. No doubt this would be even BETTER with the celery and parsley as the recipe states. I wonder what this would taste like with brown rice instead of white (for a different texture, nuttier flavor). IMPORTANT: PLEASE BE CAREFUL WHILE BLENDING HOT ITEMS. The pressure will cause the hot soup to shoot through the blender top AND the peephole cap, even if fully secure. You may want to let this cool some before blending (not sure if this will affect the recipe) or put a towel over the top and cap. I got a pretty nasty burn on my hand and was fortunate that it didn't shoot into my face.  -  06 May 2009  (Review from Allrecipes US | Canada)

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