Southern Comfort Soup

Recipe Ingredients

4		Garlic - minced
2 tablespoons	30ml	Olive oil
1/2 lb	227g / 8oz	Mixed leafy greens - (abt 8 cups) - stemmed, and
		Coarsely chopped
3 cups	711ml	Vegetable or chicken stock - diluted with
3 cups	711ml	Water
2 teaspoons	10ml	Salt
3/4 cup	120g / 4.2oz	Jasmine rice
1 1/4 cups	296ml	Water
1 1/2 teaspoons	7.5ml	Sherry vinegar
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Grated Parmigiano-Reggiano

Recipe Instructions

Cook the garlic in the olive oil in a 4-quart soup pot over medium heat until the garlic has softened, about 3 minutes. Add the coarsely chopped greens to the pot. They will come close to the top of the pan, but quickly wilt down when cooked. Cook, stirring, until wilted, about 4 minutes.

Add the diluted stock and the salt and slowly bring to a simmer, then cook 5 minutes (less, if the colors begin to darken and fade).

While the greens are cooking, heat the rice and water in a 1-quart saucepan over medium-high heat. When the water comes to a boil, reduce the heat to low and cover tightly. Cook until there is no water left in the bottom of the pan and the rice is tender, about 10 to 15 minutes. Remove from the heat and cool, covered, until ready to use.

Transfer half the greens and liquid to a food processor and carefully puree until the greens are finely minced. Reserve in a mixing bowl and repeat with the remaining greens and liquid.

Wipe out the soup pot and return the greens and liquid to it. Bring the soup to a simmer, and stir in the rice and the vinegar. Season with a generous grinding of pepper. Taste, and if the soup needs more salt or vinegar, add it.

To serve, ladle the soup into heated shallow bowls and garnish with a generous grating of Parmigiano-Reggiano.

This recipe yields 6 servings.

Each serving: 163 calories; 4 grams protein; 24 grams carbohydrates; 1 grams fiber; 6 grams fat; 1 grams saturated fat; 2 mg. cholesterol; 976 mg. sodium.

Source:
The Los Angeles Times, 01-28-2004

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