CookEat Recipe
Rice Soup in Sieved Garden Greens
Rice cooked in a thin smooth purée of chard, spinach, lettuce, cabbage, tomato and potato, with Parmesan offered separately.
Method
Steps
Step 1
Gather the ingredients: 1 bunch chard; 1 bunch spinach; 1 head lettuce; 1 wedge white or green cabbage, about one-quarter of a small head; Quarter of an onion; 1 carrot; 1 celery stalk; 2 tablespoons chopped parsley; A few basil leaves; tender dill is an alternative; 30 g butter for the vegetables, plus about 20 g to finish; 3 ripe tomatoes, cut into pieces; 1 potato, thinly sliced; About 1.75 litres hot water, with extra as needed; 180 g rice; Grated Parmesan to offer separately; Salt and black pepper to taste.
Step 2
Remove the thick chard ribs and wash all the greens thoroughly in fresh cold drinking water. Drain, leaving a little water on the leaves, and chop roughly. Extended soaking is unnecessary for fresh, clean greens.
Step 3
Finely chop the onion, carrot, celery, parsley and basil. Cook in the 30 g butter until well coloured without burning. Add the damp greens, tomato pieces and sliced potato. Season with salt and pepper and cook, stirring often, until the greens collapse.
Step 4
Add the hot water and simmer until all the vegetables are very soft, about 30–40 minutes. Press everything through a fine sieve, discarding tough skins and fibres. A blender may be used before sieving, but do not leave a coarse leafy mixture.
Step 5
Taste and add the finishing butter as needed. Bring the strained vegetable liquid to a simmer, add the rice and cook until tender, usually 15–20 minutes, adding hot water to keep a loose soup rather than a thick porridge. Serve with Parmesan separately.
Step 6
For the bread-soup variation, omit the rice. Pour the same hot, thin vegetable soup over about 200 g sliced stale bread, lightly toasted if desired, and serve with Parmesan separately. Tender dill may replace the basil in the initial chopped vegetables at the same small quantity.
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