Rice And Lettuce Soup

1. 1

   Cook the onions in the butter in a large pot over medium heat. Season with a generous pinch of salt and pepper to taste. When they're softened, about 5 to 7 minutes later, add the parsley. Then add the rice and liquid. If using lightly seasoned homemade stock, season with 1 teaspoon kosher salt. Otherwise, adjust with salt at the end.

2. 2

   Cook, stirring occasionally, for about half an hour until the rice is completely cooked through. Then continue to cook for another 20 minutes until the rice looks jagged around the edges. Turn off the heat.

3. 3

   When you're ready to eat, warm up the soup, add the lettuce, and mix thoroughly. If soup is super thick, thin with more water (or more stock if you have it), stir and simmer until you have the consistency you desire. Drizzle each serving with good olive oil. Crack more pepper over top if you wish.

* Per serving · 4 servings · Values may vary.

No additional tips available.