adapted from Farmgirl Fare:
Double or triple this recipe as needed!
1 1/2 T. olive oil
l large onion
2 c. chicken broth
1 1/2 T. white rice
4 oz. spinach
salt & pepper to taste
Heat olive oil in large skillet and cook onions, stirring frequently, over medium heat until translucent and just starting to turn golden at the edges, about 7-10 minutes.
Add chicken broth, bring to a boil, add rice, turn down heat and simmer, with the lid cracked, stirring every so often, for 20 minutes.
Stir in spinach, salt and pepper and simmer for another 5-7 minutes. Transfer soup to a blender and puree.
Serve hot, garnished with dollops of sour cream or creme fraiche and a few chive blossoms.
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