Garbazh Soup

Yield:

INGREDIENTS

1/2 cup fresh parsley, roughly chopped 1 large onion, chopped

1cup chopped celery

1 medium carrot, peeled and finely chopped 1 small green pepper, cored and seeded, chopped

1 1/2 cups fresh baby spinach

4 cups vegetable or chicken broth

Bouquet garni (see cook's notes)

1/4 cup rice

About 1-2 cups of additional broth, halfand-half or whipping cream

Salt and pepper to taste

Optional garnishes: See Step 3.

Cook's notes: To create a bouquet garni, enclose ingredients in a double piece of cheesecloth or between 2stalks of celery tied together with cotton string. Ingredients can include 1 bay leaf, 1 peeled clove garlic, 2 whole cloves and 1 or 2 sprigs of fresh thyme (or 1 teaspoon dried).

PROCEDURE

1. In a large pot or Dutch oven, place parsley, onion, celery, carrot, green pepper, spinach, broth and bouquet garni. Stir in rice and bring mixture to boil on high heat. Reduce heat to medium and simmer, partially covered, for 35minutes or until vegetables are soft.

2. Remove bouquet garni and discard. Divide soup into 3-4batches and process in food processor fitted with the metal blade (or puree the mixture in the pan using a handheld immersion blender). The soup will be a thick puree; add enough liquid to make it the proper consistency — broth, half-and-half or whipping cream. Heat soup and serve. Or cool and refrigerate, airtight, up to 2days. Or freeze up to 2 months.

3. Optional garnishes include garlic croutons or a small dollop of sour cream or creme fraiche, or some chopped tomatoes and/or chopped chives. For a formal occasion, top with a spoonful of sour cream and a little caviar. Or, if serving a fatconscious version without any cream in the mixture, drizzle tiny droplets of heavy whipping cream on top of the soup; place a small amount of cream in the bowl of a small spoon and drop onto top of soup in a swirl.