Categories: Faves, SOUPS, SPINACH, VEGETABLES

Ingredients

• 1/4 cup nice olive oil
• 1 pound yellow or white onions, chopped
• 6 cups (48 ounces) homemade chicken stock (or high quality storebought)
• 1/4 cup uncooked white rice
• 12 ounces fresh organic baby spinach (about 8 cups packed)
• 1 tsp salt
• 1/2 tsp good pepper

Directions

1. Heat olive oil in a large pan and cook onions, stirring frequently, over medium heat until translucent and just starting to turn golden at the edges, about 7 -10 minutes.

2. Add chicken stock, bring to a boil, add rice, turn down heat, and simmer, with the lid cracked, stirring every so often, for 20 minutes.

3. Stir in spinach, salt, and pepper and simmer another 5-7 minutes. Carefully puree the soup using a blender or immersion blender.

4. Serve hot, garnished if desired (but it doesn’t really need it) with dollops or sour cream or creme fraiche and a few chive blossoms if you happen to have any laying around.

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