ingredients
serves 4
1 tbsp olive oil
6 scallions, trimmed and sliced
1 garlic clove, peeled and crushed
1 tsp chopped thyme (ideally lemon thyme)
1/4 cup long-grain rice
1 pound cos lettuce, shredded
125 g (4 oz) sorrel, shredded
2 pints vegetable stock
2 tbsp snipped chives
pinch of freshly grated nutmeg
3 tbsp extra-virgin olive oil
salt and pepper
Parmesan cheese shavings, to serve (optional)
method
1. Heat the 1 tbsp olive oil in a pan, add the scallions, garlic and thyme and fry gently for 5 minutes until softened but not coloured. Add the rice and stir-fry for 1 minute.
2. Stir in the lettuce and sorrel, then pour in the stock. Bring to the boil, cover the pan and simmer gently for 15 minutes until the rice is cooked.
3. Transfer to a blender or food processor, add the chives and nutmeg and whiz until smooth. Return the soup to the pan.
4. Heat through, whisking in the extra-virgin oil and seasoning with salt and pepper to taste. Serve hot, topped with a few Parmesan shavings if you like.
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more information
For a more substantial soup, replace the rice with 1/2 pound peeled and diced potatoes, reducing the lettuce to 1/2 pound. • Use spinach instead of sorrel.
