Green Soup

Ingredients

• 2 tablespoon(s) Extra-virgin olive oil
• 2 yellow onions, chopped
• 1 teaspoon(s) salt divided
• 1/4 cup(s) arborio rice
• 1 pound(s) greens (swiss chard, kale, etc.)
• 14 cup(s) gently packed spinach about 12 oz.
• 4 cup(s) vegetable broth
• Big pinch(s) cayenne pepper to taste
• 1 tablespoon(s) lemon juice or more to taste

Preparation

1. 1. Heat oil in large skillet over high heat. Add onions and 1/4 tsp. salt; cook, stirring until onions begin to brown, about 5 minutes. Reduce heat to low, add 2 T water and cover. Cook stirring frequently, until onions are greatly reduced and have a caramel color, 25 minutes.


2. 2. Meanwhile, combine 3 cups water, remaining 3/4 tsp. salt, and rice in soup pot or dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover, and cook 15 minutes. Trim ribs and tough stems from the greens and spinach; discard. Coarsely chop greens and spinach.


3. 3. When rice has cooked 15 minutes, stir in greens. Return to a simmer; cover and cook 10 minutes. When onions are caramelized, stir a little greens simmering liquid into them; immediately add them to rice along with spinach, broth and cayenne. Return to a simmer, cover, and cook until spinach is tender but still bright green, about 5 minutes more.


4. 4. Puree soup in pot with immersion blender until perfectly smooth, or in regular blender in batches. Stir in lemon juice and garnish with olive oil.