cold soups

It has been in the 90;s and 100's lately, so early in the year. I am going to try something I've never done before - cold soups. My first try is Jade Garden Soup. It is simmering right now. I'll use chard instead of spinach since that is what I have. Hope we like it.

Jade Garden Soup

Rated: Submitted By: CORWYNN DARKHOLME Photo By: Soup Loving Nicole Prep Time: 25 Minutes Cook Time: 45 Minutes Ready In: 1 Day 1 Hour 10 Minutes Servings: 7

"A savory combination of spinach, lettuce, and parsley are pureed with rice, not cream, in this cool jade green soup. Garnish with sour cream, paprika, and dill."

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:

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.
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.
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.