Janet Zappala
When you’re in the mood for a light, but heavy on flavor soup, chocked full of nutrients, try this recipe for Spinach Lemon Soup. I learned this one from a professional chef in New York City a few years back, and believe me, it stands the test of time. The toughest part of making this soup is the chopping. Other than that, it’s about as easy as it gets. So, get going. Chop, chop! You’ll love this!
What you’ll need:
- 1 tablespoon Earth Balance
- 1 tablespoon extra virgin olive oil
- 1 cup diced celery
- 1 cup diced carrot
- 1 cup diced onion
- 1 teaspoon salt
- 6 cups chicken stock (unsalted)
- 1/3 cup pearled barley or Arborio rice
- 2 cups baby spinach or just about any green such as escarole or Swiss chard
- Juice of one lemon
In a large soup pot add the butter alternative and olive oil, over medium heat. Let heat about a minute then add celery, carrots and onion, stir to combine. Reduce heat to low, cover and let cook until vegetables are softened. Add salt and stock, bring to boil. Stir in barley, bring to a boil, stirring frequently. Cover pot and let cook until barley is cooked, al dente, about 10 minutes. Just before serving, add lemon juice and spinach. Stir and let cook for another 2 minutes or so.
Serve in soup bowls and top with grated pecorino or parmesan cheese. Enjoy!
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