Spinach and Pomegranate Soup

Adapted from Sara's Book:
(This has been one of my favorites so far!)

 

Based on a Persian traditional soup

 

Serves 4-6 (but I doubled it):

 

Ingredients:

1 lb spinach, stalks removed, rinsed

1/4 stick (2 tbsp.) butter

1 large onion or leek, finely chopped

1 tbsp. ground turmeric

2 tbsp. long-grain rice

2 tbsp. split peas (yellow recommended but I used green)

1/2 tsp crushed black peppercorns

1 tsp salt

juice and finely grated zest of 1 bitter orange or lemon

seeds of 1 pomegranate, to garnish

 

Directions:

1.  Shred the spinach and set it aside.

2.  Melt the butter in a large saucepan.  Add the onion/leek, turmeric, rice, split peas, peppercorns, and salt with enough fresh spring water to cover generously, about 1 quart.

3.  Bring to a boil, reduce the heat, and bubble gently for 20-30 minutes, or until the rice grains are tender and the split peas are perfectly soft.

4.  Stir in the spinach and bubble again.  Reduce the heat and simmer for another 10 minutes, or until the spinach is well amalgamated into the soup.

5.  Stir in the citrus juice and zest, then taste and adjust the seasoning.

6.  Ladle into bowls and garnish each portion with a sprinkle of pomegranate seeds.