| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Grains |
Italian |
Italian, Soups/stews, Rice |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh spinach |
| 2 |
md |
Onions |
| 2 |
md |
Garlic cloves |
| 1/4 |
lb |
Parmesan cheese |
| 6 |
tb |
Olive oil |
| 2 |
tb |
Butter |
| 2 1/2 |
qt |
Basic Broth (or canned chicken broth) |
| 3/4 |
c |
Arborio rice (or long-grain rice) (5 oz) |
|
|
Salt |
|
|
Freshly-ground black pepper |
INSTRUCTIONS
PREPARATION AND COOKING: Rinse, drain, and stem the spinach. Bring 4
quarts of water to boil in a large soup kettle. Add the spinach and blanch
until bright green and tender, about 1 minute. Drain, refresh under cold
running water and coarsely chop. Peel and coarsely chop the onion. Peel
and crush the garlic. Grate the cheese (1 cup).
Heat oil and butter in a 6-quart soup kettle. Add the garlic and onion and
saute over medium heat until softened, about 5 minutes. Add the spinach and
saute 3 minutes longer. Add the broth and bring to a boil. Add the rice and
simmer until tender, 18 to 20 minutes. Season with salt, if necesary.
SERVING: Ladle soup into warm bowls; sprinkle with pepper and cheese.
Serve immediately.
Makes 8 to 10 servings.
[COOKS; Jan/Feb 1989] Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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