Spinach Soup Recipe

Here is a fabulous recipe for pregnant women or anyone who has trouble getting enough iron:
(with gratitude to Farmgirl Susan who invented it).

Original Reference

Farmgirl Susan's Super Spinach Soup
Makes about 7 or 8 cups
(I forgot to measure before I started inhaling it)

1/4 cup nice olive oil
1 pound yellow or white onions, chopped
6 cups (48 ounces) homemade chicken stock (or high quality storebought)
1/4 cup uncooked white rice
12 ounces fresh organic baby spinach (about 8 cups packed)
1 teaspoon salt
1/2 teaspoon good pepper

1. Heat olive oil in a large pot and cook onions, stirring frequently, over medium heat until translucent and just starting to turn golden at the edges, about 7 to 10 minutes.

2. Add chicken stock, bring to a boil, add rice, turn down heat, and simmer, with the lid cracked, stirring every so often, for 20 minutes.

3. Stir in spinach, salt, and pepper and simmer another 5 to 7 minutes. Carefully puree the soup using a blender or immersion hand blender. (You know I can't say enough about my KitchenAid Immersion Hand Blender. Probably the best $50 I've spent in the kitchen in years.)

4. Serve hot, garnished if desired (but it really doesn't need it) with dollops of sour cream or creme fraiche and a few chive blossoms if you happen to have any laying around.