YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minIngredients
Directions
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 sauté over medium heat until softened, about 5 minutes.
Add the spinach and sauté 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.
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