Green Soup with Southern Greens
IntroductionThis is based on the Basic Green Soup from NPR's "The Splendid Table" by Anna Thomas. Where she uses yellow onion and chard, I substitute Vidalia onion and southern greens like turnips or collards. She garnishes with a swirl of olive oil while I use a dollop of fat-free Greek yogurt mixed with garlic powder. This is based on the Basic Green Soup from NPR's "The Splendid Table" by Anna Thomas. Where she uses yellow onion and chard, I substitute Vidalia onion and southern greens like turnips or collards. She garnishes with a swirl of olive oil while I use a dollop of fat-free Greek yogurt mixed with garlic powder.
◦2 tablespoons extra-virgin olive oil, plus more for garnish
◦2 large Vidalia onions, chopped
◦2 tablespoons plus 3 cups water, divided
◦1/4 cup arborio rice
◦1 bunch greens (turnip and/or collard) (about 1 pound)
◦14 cups gently packed spinach (about 12 ounces), any tough stems trimmed
◦4 cups vegetable broth, store-bought or homemade
◦Big pinch of cayenne pepper
◦1 tablespoon lemon juice, or more to taste
◦1/2 cup fat-free plain Greek yogurt
◦1 tablespoon garlic powder
from the site "This chard and spinach soup gets complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice gives it body and a velvety texture. Serve with a swirl of fruity, fragrant extra-virgin olive oil for richness."
Reprinted from Eating Well by Anna Thomas. © 2011 Eating Well, Inc.
2. Meanwhile, combine the remaining 3 cups water and 3/4 teaspoon salt in a soup pot or Dutch oven; add rice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes. Coarsely chop the greens and spinach.
3. When the rice has cooked for 15 minutes, stir in the greens. Return to a simmer; cover and cook for 10 minutes. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the rice and greens along with the spinach, broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
4. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, if desired. Garnish each bowl of soup with a dollop of Greek yogurt mixed with garlic powder.
To make ahead: Prepare through Step 4 (omitting the lemon), cover and refrigerate for up to 3 days.
Serving Size: makes 8 1-cup servings
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