Jade Garden Soup Recipes

JADE GARDEN SOUP

Jade Garden Soup image

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

Provided by CORWYNN DARKHOLME

Categories Vegetable Soup

Time P1DT1h10m

Yield 7

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 629.9 mg, Sugar 2.8 g

JADE GARDEN SOUP

Jade Garden Soup image

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

Provided by CORWYNN DARKHOLME

Categories Vegetable Soup

Time P1DT1h10m

Yield 7

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 629.9 mg, Sugar 2.8 g

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