Summertime Green Soup

Hot Off the Griddle, June 2005 - From Deborah Palmer of A Movable Feast

INGREDIENTS

• 6 cups chicken stock
• 3 Tbsp long grained rice
• 1 large onion, choped
• 3 medium or 4 small zucchini, sliced OR 1 large bag washed spinach
• 1 clove garlic (optional)
• Freshly grated nutmeg, to taste
• Freshly ground black pepper, to taste
• Plain yogurt or sour cream

INSTRUCTIONS

1. In a large soup pot, bring the stock to a boil.
2. Add rice.
3. Turn down heat to medium-low, add the onion, and simmer gently, covered, about 20 minutes.
4. Drop in the zucchini, re-cover, and let cook until zucchini is quite soft, 7 to 8 minutes.
5. If using spinach, drop the leaves by handfuls into the hot stock. Do not cover, but stir gently until all the leaves are wilted and soft, about 3 to 4 minutes.
6. Allow soup to cool slightly and puree in a blender; zucchini soup can be chunky but spinach soup is best if pureed completely.

The zucchini soup is good hot or cold; spinach soup is best cold. Try both. See which you prefer!

Serve with yogurt or sour cream.