Green Soup

Makes 8 servings, about 17.; cups each

Total Time: about 1 hour

INGREDIENTS:

2 tbs. extra-virgin olive oil, plus more for garnish

2 yellow onions, chopped

1 tsp. salt, divided

1/4 cup arborio rice

1 lb. greens: green chard, kale,mustard greens, or beet greens

14 cups gently packed spinach (about 12 oz.)

4 cups vegetable broth

Big pinch cayenne pepper

1 tbs.lemon juice, or more to taste

METHOD:

1. Heat oil in large skillet over high heat. Add onions and Y. tsp. salt; cook, stirring, until onions begin to brown, about 5 minutes. Reduce heat to low, add 2 tbs.water, and cover. Cook, stirring frequently, until onions are greatly reduced and have a caramel color, 25 minutes.

2. Meanwhile, combine 3 cups water, remaining 3/4tsp. salt, and rice in soup pot or Dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover, and cook 15 minutes. Trim ribs and tough stems from the greens and spinach; discard. Coarsely chop greens and spinach.

3. When rice has cooked 15 minutes, stir in greens. Return to a simmer; cover and cook 10 minutes. When onions are caramelized, stir a little greens' simmering liquid into them; immediately add them to rice along with spinach, broth, and cayenne. Return to a simmer, cover, and cook until spinach is tender but still bright green, about 5 minutes more.

4. Puree soup in pot with immersion blender until perfectly smooth, or in regular blender in batches. Stir in lemon juice and garnish with olive oil.