Spring Green Soup
15 ml (1 tbsp) butter
2 shallots, chopped
50 ml (1/4 cup) basmati rice
1.25 ml (5 cups) vegetable stock or ready-to-use broth
2 ml (1/2 tsp) salt
500 ml (2 cups) baby spinach
250 ml (1 cup) green peas (fresh or frozen)
1 head Boston lettuce, chopped
1 green onion, chopped
30 ml (2 tbsp) fresh mint, divided
60 ml (4 tbsp) creme fraiche
In a large pot, melt butter over medium heat. Add shallots and cook, stirring gently, until softened but not browned, about 4 minutes.
Add rice and stir for 1 minute. Add stock and salt and bring to a boil. Reduce heat and simmer, partially covered, until rice is tender, 10 to 12 minutes.
Stir in spinach, peas, lettuce and green onion and simmer until vegetables are wilted and soft, 2 to 3 minutes.
Remove from heat and let cool for a few minutes. In a blender, puree soup in batches until smooth. Return to saucepan and stir in 15 ml (1 tbsp) of the mint. Reheat over medium heat until steaming. Taste and adjust seasoning.
Serve in warmed bowls and garnish with creme fraiche and remaining mint.
Makes 4 servings.
Source: Created by Jane Rodmell for Toronto’s All The Best Fine Foods.