MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Syria's Spinach Soup
Categories: Vegetables, Greens, Herbs, Rice, Dairy
Yield: 7 servings

1/4 c Olive oil
2 lg Onions; peeled, chopped
4 lg Garlic cloves; peeled,
- minced
2 lb Fresh spinach; washed,
- stemmed, coarse chopped
+=OR=+
20 oz Frozen spinach; thawed,
- squeezed dry
8 c Vegetable broth
3/4 c Raw basmati rice
2 ts Kosher salt
Fresh ground black pepper
1/2 c Packed fresh mint leaves;
- chopped
3 c Plain yogurt

Optional Garnish: Mint sprigs for each bowl

COOK THE SOUP: Heat oil in a large heavy pot or dutch
oven over medium-low heat. Cook onion and garlic until
softened, about 8 minutes (don’t let them brown). Add
spinach in batches, stirring and wilting the first batch
to make room for the rest. If using frozen spinach,
simply add it and proceed.

When all the the spinach is wilted, about 5 minutes, add
7 cups of broth, rice, salt and pepper. Bring to a boil.
Quickly lower to a simmer and cook, covered, for 15
minutes. Stir in fresh mint and cook, covered, for an
additional 5 minutes.

PROCESS: Puree the soup to your desired consistency
using an immersion blender or by transferring it to the
bowl of a blender or food processor. I recommend pulsing
it rather than pureeing, to retain some texture. If you
want a thinner soup, add more broth.

Stir 1-2 cups of yogurt into the soup, to taste. Correct
the seasoning with salt and pepper.

TO SERVE: Serve hot or chilled. Ladle into bowls and
garnish each bowl with 2 tablespoons of yogurt and a
sprig of mint, if you like.

NOTE: If you need to reheat, be careful not to boil the
soup once the yogurt is added or it will separate,

Yield: 6 - 8 servings

RECIPE FROM: https://www.panningtheglobe.com

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