SUPER GREEN SOUP

I've decide to eat and juice a lot more greens. Trying to work on the lunch muscle a bit. It may not feel like it but winter is heading our direction. Winter urges us to eat heavy foods, here is something lite and clean. This super green soup is something I've been cooking quite a bit. My girls have termed it " baby poop soup" behind my back.

This recipe is very close the mushroom soup I posted earlier.

This soup can be made with any green leaf veggie, kale, red or green chard, spinach, dandelion arugula, you name it.

Cook time is about two hours, but that  may very depending on how hardy the greens you choose.  Like any soup its always better the next day.

4 onions
2 bunches of green veggies
handful of carrot
2-3 Tsp of Ambrosio rice
OR 1/3 cup lentils
4 cups water
pepper
salt
cayenne pepper
2-3 Tsp Olive oil

Caramelize the onions in the olive oil. The secret here is do it in your stock pot on low heat with the lid on.

From Chef Boy Am I Hungry

When you think they are ready let them go another half hour. Almost a onion jam.

Add your carrots and greens and cover for about 15 minutes stir occasionally. This were the lentils or rice comes in. They are a thickener, and rice will add a creamy element. I really like the lentils because of the nutty flavor they add.

Pour in your water and bring it up to a simmer. Cover, stir occasionally What your looking for is the rice to cook through so it will blend thoroughly and bring a nice creamy texture to the soup.

                                                                                                   

 Blend the soup with a immersion blender. season with salt, pepper and cayenne to taste. Don't be afraid of the heat of the cayenne, it brings out the sweetness of the onions.

Dish up and drizzle fresh uncooked olive oil on  to the soup.