Inspired by the NYT Cooking

1 tablespoon extra virgin olive oil
1 medium onion, chopped (or a couple Veggie Box leeks if you still have them, chopped and thoroughly washed with leaves removed)
2 or 3 bulbs Veggie Box green garlic, leaves and dark green section of the stem removed, roughly chopped
½ cup rice
7 cups chicken or vegetable stock
½ cup parsley leaves, or 1/4 cup this week's Veggie Box cilantro
A bouquet garni made with a bay leaf and a few sprigs each parsley and thyme, tied together (or add a 1/4 teaspoon of dried parsley and dried thyme if you don't have fresh)
Salt to taste
Full share Veggie Box spring mix, washed and coarsely chopped
A generous amount of freshly ground pepper
2 tablespoons chopped herbs such as flat-leaf parsley, chives, Veggie Box cilantro or last week's basil for garnish
Freshly grated Parmesan for garnish

1 tablespoon extra virgin olive oil 1 medium onion, chopped (or a couple Veggie Box leeks if you still have them, chopped and thoroughly washed with leaves removed) 2 or 3 bulbs Veggie Box green garlic, leaves and dark green section of the stem removed, roughly chopped 7 cup s chicken or vegetable stock 2 tablespoons chopped herbs such as flat-leaf parsley, chives, Veggie Box cilantro or last week's basil for garnish

Step 1
Heat the olive oil in a large, heavy soup pot over medium heat and add the onion (or leeks). Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt and the green garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the rice, stock, parsley leaves and bouquet garni, and bring to a boil. Add the spring mix and salt to taste, reduce the heat, cover and simmer over low heat for 30 minutes.

Step 2
Using an immersion blender or a regular blender (working in batches and covering the blender with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. If using a regular blender, return the soup to the heat. Add lots of freshly ground pepper, taste and adjust salt. Heat through and serve, garnishing each bowl with chopped fresh herbs and freshly grated Parmesan.