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Jade Garden Soup

"This is a very savory cold soup! Garnish with dill weed, sour cream and paprika."

Ingredients :

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, sliced
• 2 stalks celery, sliced
• 6 cups chicken stock
• 1/3 cup uncooked white rice
• 1 1/3 cups fresh spinach, washed and chopped
• 1 1/3 cups butter lettuce - rinsed, and torn into small pieces
• 1 1/3 cups chopped fresh parsley
• salt to taste
• ground black pepper to taste
• 1 pinch cayenne pepper

Instructions :

Prep : 25M	Cook : 7M	Ready in : P1D

• Heat olive oil in a large saucepan over medium heat. Stir in onion, carrot, and celery; cook and stir until the onion has softened and turned translucent and the vegetables are tender, about 5 minutes.
• Pour in chicken stock and rice; bring to a boil. Cover, reduce heat to low, and simmer for 35 minutes or until rice is soft.
• Stir in spinach, lettuce, and parsley; cook just until wilted. Season with salt, black pepper and cayenne pepper. Use an immersion blender (or blend in batches in a blender) until smooth. The soup may be thinned with more broth, if desired. Refrigerate overnight before serving. Garnish as desired.

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