Chilled Jade Garden Soup
Ingredients
2 tablespoons Cold Pressed Olive Oil
1 Onion, chopped
1 Carrot, sliced
2 Stalks Celery, sliced
6 cups Chicken Stock
⅓ cup Uncooked White Rice
1⅓ cups Spinach, freshly washed and chopped
1⅓ cups Butter Lettuce, rinsed and torn into pieces
1⅓ cups Parsley, freshly chopped
Sea Salt, to taste
Black Pepper, freshly ground, to taste
1 pinch Cayenne Pepper
Directions
1. Heat olive oil in a large saucepan over medium heat
2. Stir in onion, carrot and celery
3. Cook and stir until the onion has softened and turned translucent and the vegetables are tender, about 5 minutes
4. Pour in chicken stock and rice and bring to a boil
5. Cover, reduce heat to low, and simmer for 35 minutes or until rice is soft
6. Cook just until wilted
7. Season with salt, black pepper and cayenne pepper
8. Use an immersion blender (or blend in batches in a blender) until smooth
9. The soup may be thinned with more broth, if desired
10. Refrigerate overnight before serving
11. Garnish as desired