This soup is jam packed with greens. You've got your asparagus, you've got your spinach, you've even got your adorable snap peas. You've also got your dill which is the real star here.
I love dill. I grew up with it in everything thanks to my parents' Eastern European roots, and this soup really reminds me of my childhood. If you want to go extra-Penzakov-authentic, be sure to chop the heck out of the dill before adding it in. When you think you've minced it as fine as it can go, give it another 60 seconds of whacking. My mom's a real stickler about finely chopped dill, so do her proud!
Ingredients
serves 4 to 6
2 tablespoons olive oil
3 shallots, minced
1 small red onion, diced
2 cloves garlic. minced
1/2 cup long grain rice, rinsed
6 cups vegetable broth
1 teaspoon salt
1 small bunch asparagus, cut into 1-inch pieces
2 cups baby spinach, rinsed
1 large handful fresh dill, chopped finely
1 to 2 tablespoons lemon juice
Black pepper to taste
Hot sauce to taste (optional)
Method
Heat oil in a large stockpot and saute shallots and onion until soft. Add garlic and saute for one minute. Add rinsed rice and saute one more minute.
Pour in broth and bring to a boil. Once boiling, lower heat and simmer for 30 minutes.
Add asparagus and let simmer for five minutes. Then add spinach, snap peas and dill and let simmer for one minute.
Add lemon and black pepper and adjust saltiness. Add some hot sauce if you like.
Serve immediately and with a dollop of non-dairy sour cream, if you so choose.