About this recipe: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.
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
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Method Prep:5min › Cook:10min › Ready in:15min
In a large saucepan cook the stock, onion, carrot, celery and rice for 35 minutes covered or until rice is soft.
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.