SPINACH AND RICE SOUP RECIPES

Steps:

• Place the spinach in a large pan with just the water that clings to its leaves after washing. Add a large pinch of salt. Heat gently until the spinach has just wilted, then remove from heat and drain, reserving any liquid.
• Either chop the spinach finely using a large knife or place it in a food; processor and process into a fairly course puree.
• Heat the oil in a large, heavy saucepan. Add the onion, garlic and chile and cook over low heat, stirring occasionally for 4 - 5 minutes, until softened.
• Add the rice and stir until all the grains are well coated, then pour in the stock and reserved spinach liquid. Bring to a boil over medium heat, then lower the heat and simmer for about 10 minutes.
• Add the spinach and season with salt and pepper to taste. Cook for 5 - 7 minutes more, until the rice is tender. Check the seasoning and serve in warmed soup plates with the grated Pecorino cheese.

Steps:

• In a large pot heat olive oil over medium. Add shallot; cook and stir 2 minutes. Add 1 cup uncooked jasmine rice; cook and stir 1 minute. Add chicken broth, bay leaf, and salt. Bring to boiling; reduce heat. Simmer, covered, 8 to 10 minutes or until rice is nearly tender. In a bowl whisk together eggs and lemon juice. Slowly whisk in 1 cup hot broth. Whisk egg mixture into soup in pot. Cook and stir 2 minutes or until thickened. Remove bay leaf. Add 3 cups chopped cooked chicken, spinach, fresh dill, and lemon zest. Cook and stir until spinach wilts. Serve with lemon wedges.