Because first posts are always awkward, and I’ve never been any good at introductions anyway, I’m going to use this very first post on my almost-first blog to give you the very first recipe of the many I would like to share with you. And since nothing is more comforting than soup, this recipe will be for…exactly!
I made this soup tonight for the fabulous Marbles, not only because she’s the one who designed this blog to look as awesome as it does, and who has been patiently teaching me how to use it, but also because she’s awesome and funny and I dig the shit out of her. And cooking is my way of showing people that I dig the shit out of them.
Anyway, onto the soup! It’s a pretty basic recipe, but I love it anyway. I got the idea from some discount cookbook at a discount bookshop, and remembered the basic premise, which consisted of chicken, rice and spinach. I’m pretty cocky about my cooking abilities (hence this here blog), so I decided I didn’t need the book and instead concocted my own spinach soup with chicken and rice. Although this soup tastes good at any time of year I associate it with summer, probably because the dill and lemon add a flavor that is vaguely reminiscent of Greece. And because I am so in love with Marbles’ design for this blog (polka dots AND partying veggies!) I will dub this Marbles’ Soup.
Marbles’ Soup (spinach soup with chicken and rice)
- 300 gr. skinless, boneless chicken thigh meat (or breast meat) – about 4 thighs
- 1 liter chicken or vegetable stock
- 1 TB olive or vegetable oil
- 2 thin leaks, finely sliced
- 2 TB fresh dillweed, chopped, or (and as much as I enjoy fresh herbs I have yet to notice a significant difference) 2 ts dried
- 100 gr. arborio (risotto) rice
- 150 gr. spinach, roughly chopped
- juice of 1/2 lemon
Bring the stock to a very mellow boil in a soup pot and add the chicken. Poach the chicken meat in the stock for at least 15 minutes, until the chicken is cooked through and tender. Remove the chicken from the pot and set aside, and transfer the stock to some kind of receptacle. You’ll need it in about 10 minutes. Rinse out and dry the soup pot. You need it right now.
Heat the oil in the pot and sweat the leek over low/medium heat for a few minutes, add the rice and the dried dill (if that’s what you’re using). Stir continuously over medium heat for minute or two. Add the stock, bring to a boil, turn heat low, and cook for about 10 minutes, until rice is barely cooked (it should still be slightly chalky).
In the mean time, shred the chicken however you want. I guess you could use a knife, but I prefer to just pull the meat apart with my hands. If you also prefer this method, then don’t forget to put a straw in your wine glass before diving in, lest you end up with a greasy glass or (heaven’s forbid!) can’t take a sip during the three minutes it takes to shred the chicken.
When the rice is almost – but not quite – done, add the chicken and spinach to the pot. Allow the chicken to heat through and the spinach to wilt. Add the lemon juice, fresh dill (if using) and salt and pepper to taste. Serve on its own or with some crusty sourdough bread on the side.
Notes:
- While I know that many people go gaga over chicken breast (All White Meat!), I’m not a fan. I think thigh meat, with its slightly higher fat content and good ratio of white and brown meat, is far more flavorful. Also, it doesn’t have that weird All White Meat connotation. However, either kind will work for this recipe.
- I’ve used organic chicken, obviously. I grew up in a chicken farming town and never saw a single chicken, because they were all cooped up in factory farms and never saw the light of day. I want nothing to do with that, and if you were ever to visit a large-scale chicken farm, neither would you.
- As for portion sizes: I’m not a big eater. Marbs is an average eater. My dad’s a big eater. I will add a post later on about my portions system, so please hang on!