Jade Garden Soup Recipe - Allrecipes.com
Jade Garden Soup Recipe
  • READY IN 1+ days

Jade Garden Soup

Recipe by  

"This is a very savory cold soup! Garnish with dill weed, sour cream and paprika."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    45 mins
  • READY IN

    1 day 1 hr 10 mins

Directions

  1. Heat olive oil in a large saucepan over medium heat. Stir in onion, carrot, and celery; cook and stir until the onion has softened and turned translucent and the vegetables are tender, about 5 minutes.
  2. Pour in chicken stock and rice; bring to a boil. Cover, reduce heat to low, and simmer for 35 minutes or until rice is soft.
  3. Stir in spinach, lettuce, and parsley; cook just until wilted. Season with salt, black pepper and cayenne pepper. Use an immersion blender (or blend in batches in a blender) until smooth. The soup may be thinned with more broth, if desired. Refrigerate overnight before serving. Garnish as desired.
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Reviews More Reviews

Most Helpful Positive Review
May 08, 2009

Admittedly, I was bit skeptical but delivered a bunch of butter lettuce that I didn't know what to do with, so I found this recipe. I am glad I tried it, this recipe is awesome. The flavor is amazing and this recipe is extremely flexible. I made this even though I was missing a few components: parsley, cayenne pepper, and celery. I used only 2 cans of broth, and about the same amount of spinach and butter lettuce as required by the 7 servings recipe. I added about 1 tbs butter, thyme and oregano spices, and otherwise followed the recipe as indicated. No doubt this would be even BETTER with the celery and parsley as the recipe states. I wonder what this would taste like with brown rice instead of white (for a different texture, nuttier flavor). IMPORTANT: PLEASE BE CAREFUL WHILE BLENDING HOT ITEMS. The pressure will cause the hot soup to shoot through the blender top AND the peephole cap, even if fully secure. You may want to let this cool some before blending (not sure if this will affect the recipe) or put a towel over the top and cap. I got a pretty nasty burn on my hand and was fortunate that it didn't shoot into my face.

 
Most Helpful Critical Review
Nov 11, 2013

I came across this recipe to use up a bunch of produce I had around. In general I like that it's quite a healthy recipe, but overall it just tasted rather bland and felt like it was missing something. I really wanted to like this one, but it was just rather unappealing- even the color once I blended it with my immersion blender. If I were to make this again, I think I would change it up- like another reviewer said- maybe cilantro instead of parsley and with some soy sauce and garlic. Also, I would think just blending the greens would result in a nicer looking soup as well, with some nice texture to it.

 

11 Ratings

Jun 29, 2007

This is a great recipe if your fridge is out of control! I used the recipe as a base and made a few changes because of what I needed to use up. I started by using 8 cups of low-sodium chicken broth, 1/2 cup of rice (this is the thickener). I didn't have onions, so I used scapes (flowering tops of garlic), I tripled the carrots, and used at least 2 cups each of lettuce and spinach. I also added lovage (about 1/4 cup). I needed to use the lovage and it has a natural salt flavor, so I didn't need to add any salt to the recipe. I used a giant pot, so I did not have to wilt the lettuce and spinach separately, I just added it in at the end and covered for approx 2 minutes. I ended up pureeing only 3/4 of the soup. I thought that a little texture would suit my family. I put the sour cream in a plastic bag and cut off the end to squeeze and swirl on top of this soup. My ENTIRE family loved it(even my kids ages 3 & 5). It is a very fresh tasting, perfect for summer soup! Serve hot or cold! Thank you so much for this great recipe!

 
Jul 09, 2003

This soup is really good, although I thought it tasted better hot. It was easy to make, though, and it's very pretty, too.

 
Apr 15, 2010

I chose to only blend the lettuce, spinach, and parsley because I like a more chunky soup. It had a good flavor but next time I think I will replace some of the parsley with cilantro for a different twist.

 
Aug 21, 2009

I started making this recipe, intending to do as it says and blend the soup. Then realized that I didn't have a blender available!! (cooking at my boyfriend's condo) So I threw a little more rice in, and we ate it without blending it. It was delicious and filling just like that. That being said, I will definitely try this again when I actually have a blender!

 
Feb 10, 2011

When I saw the title of the recipe I thought it may have an Asian/Oriental twist but then it didn't seem like it upon reading the ingredients. So given what was in my fridge, I thought I'd give it a try. I used shallots in place of onion, finely chopped lemon grass and red chile in place of the celery. I sauteed the veggies and chillies first, then added 1/2 cup jasmine rice, then the stock. I cut the cooking time in half, give or take. Then I turned off the heat and stirred in spinach/arugula/mizuna lettuce mix and chopped chinese cabbage and a good handful of parsley (all I had). Blitzed it in the blender with a bit of water, returned it to the pan and reheated, adding soy sauce at the end - about 1/4 cup. Fab! Really flavourful.

 
Aug 08, 2012

This soup was delicious! My boys especially loved it and gobbled it up! I had a ton of butter lettuce and parsley from our CSA that I needed to use up and this was the perfect recipe to use them. I used veggie broth and brown rice instead of the white, and it turned out great. Like other reviewers, I just added the lettuce, spinach, and parsley to the soup pot and let it wilt up. I also just used an immersion blender to blend it up, but I think it would be good chunky too!

 

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Nutrition

  • Calories
  • 103 kcal
  • 5%
  • Carbohydrates
  • 13.9 g
  • 4%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 685 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

CORWYNN DARKHOLME
234 Followers 0 Saved Recipes
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