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Ingredients

2 tablespoons olive oil 1 onion, chopped 1 carrot, sliced 2 stalks celery, sliced 6 cups chicken stock ⅓ cup uncooked white rice 1 ⅓ cups fresh spinach, washed and chopped 1 ⅓ cups butter lettuce - rinsed, and torn into small pieces 1 ⅓ cups chopped fresh parsley salt to taste ground black pepper to taste 1 pinch cayenne pepper

Nutrition Info

102.9 calories carbohydrate: 13.9 g cholesterol: 0.6 mg fat: 4.7 g fiber: 1.9 g protein: 2.3 g saturatedFat: 0.8 g servingSize: - sodium: 629.9 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

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.

6 to 8 servings

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