Yield: 8 Servings
|1 pounds||Fresh spinach|
|2 mediums||Garlic cloves|
|¼ pounds||Parmesan cheese|
|6 tablespoons||Olive oil|
|2½ quart||Basic Broth (or canned chicken broth)|
|¾ cup||Arborio rice (or long-grain rice) (5 oz)|
|\N \N||Freshly-ground black pepper|
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.
Makes 8 to 10 servings.
[COOKS; Jan/Feb 1989] Posted by Fred Peters.