Jade Garden Soup Recipe

Ingredients <br>- 2 tablespoons olive oil <br>- 1 onion, chopped <br>- 1 carrot, sliced <br>- 2 stalks celery, sliced <br>- 6 cups chicken stock <br>- 1/3 cup uncooked white rice <br>- 1 1/3 cups fresh spinach, washed and chopped <br>- 1 1/3 cups butter lettuce - rinsed, and torn into small pieces <br>- 1 1/3 cups chopped fresh parsley <br>- salt to taste <br>- ground black pepper to taste <br>- 1 pinch cayenne pepper <br><p></p>Directions <br>step 1: 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. <br>step 2: 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. <br>step 3: 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. <br>

Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 carrot, sliced
- 2 stalks celery, sliced
- 6 cups chicken stock
- 1/3 cup uncooked white rice
- 1 1/3 cups fresh spinach, washed and chopped
- 1 1/3 cups butter lettuce - rinsed, and torn into small pieces
- 1 1/3 cups chopped fresh parsley
- salt to taste
- ground black pepper to taste
- 1 pinch cayenne pepper

Directions
step 1: 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.
step 2: 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.
step 3: 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.

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