Ingredients
2tbspolive oil
1onion,chopped
1carrot,sliced
2stalkscelery,sliced
6cupschicken stock
⅓cup white rice,uncooked
1⅓cupsfresh spinach,washed and chopped
1⅓cupsbutter lettuce,rinsed and torn into small pieces
1⅓cupsfresh parsley,chopped
salt,to taste
ground black pepper,to taste
1pinchCayenne pepper
Preparation
Heat olive oil in a large saucepan over medium heat. Stir in onion, carrot, and celery.
Cook and stir for about 5 minutes until the onion has softened and turned translucent and the vegetables are tender.
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.
Refrigerate overnight before serving. Garnish as desired.
