In a large saucepan, warm the olive oil and butter. Add the garlic and onion and sauté over medium-low heat 3 to 5 minutes, or until onions are softened. Add the lettuce, spinach, and parsley. Cook, stirring, until the vegetables are wilted. Add the peas and 3 cups of the chicken broth. Cover the pan, bring to a boil, then quickly reduce to a simmer and cook for about 5 minutes or until peas are soft. Remove saucepan from the heat.
In a food processor or blender, process the soup mixture in batches, just until coarsely blended. Return to the pan. Add the remaining 2 cups of chicken broth. Bring to a boil. Add the rice, reduce heat, and cook for 15 minutes. Add the sugar, salt and pepper to taste, and the chopped mint. Stir in enough milk to create desired consistency. Heat slowly over low heat, stirring, just until the soup is hot. Do not boil. Garnish each serving with a sprig of fresh mint.
Serves 6 to 8
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