Basic Green Soup – from Anna Thomas' Love Soup
Ingredients
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2 tablespoons extra-virgin olive oil, plus more for garnish
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2 large yellow onions,
chopped
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1 teaspoon salt, divided
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2 tablespoons plus 3 cups water, divided
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1/4 cup arborio rice
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1 bunch green chard (about 1 pound)
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14 cups gently
packed spinach (about 12 ounces), any tough stems trimmed
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4 cups vegetable broth, store-bought or homemade
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Big pinch of cayenne pepper
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1 tablespoon lemon juice, or more to taste
Instructions
1. Heat 2 tablespoons oil in a large skillet over
high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until
the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2
tablespoons water and cover. Cook, stirring frequently until the pan cools down,
and then occasionally, always covering the pan again, until the onions are
greatly reduced and have a deep caramel color, 25 to 30 minutes.
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. Trim the white
ribs out of the chard (save for another use, such as to add to a stir-fry or
other soup). Coarsely chop the chard greens and spinach.
3. When the rice has cooked for 15 minutes, stir in
the chard 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 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 drizzle of olive oil.
To make ahead: Prepare through Step 4 (omitting the
lemon), cover and refrigerate for up to 3 days.
