BASIC GREEN SOUP
adapted from Eating Well by Anna Thomas
2 Tablespoons olive oil, plus more for garnish
2 large yellow onions, chopped
1 teaspoon salt, divided
2 Tablespoons plus 3 cups water, divided
1/4 cup arborio rice
2 large bunches chard (about 2 lbs)
4 cups vegetable or chicken broth
big pinch of cayenne pepper
1 Tablespoon lemon juice, or more to taste
Heat 2 Tablespoons oil over high heat in a large skillet. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 Tablespoons of water, and cover. Cook, stirring frequently until the pan cools down, then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes.
Meanwhile, combine the remaining 3 cups of water and 3/4 teaspoon salt in a soup pot or Dutch oven; add rice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes. Trim the ribs out of the chard (save for another use, such as to add to a stir-fry or other soup). Coarsely chop the chard greens.
When the rice has cooked for 15 minutes, stir in the chard greens. Return to a simmer; cover and cook for 10 minutes. When the onions are caramelized, add them to the rice along with the broth and cayenne. Return to a simmer; cover and cook, stirring once, until greens are very tender, about 5 minutes more.
Puree the soup in the pot with an immersion blender (or in batches in a regular blender or food processor) until perfectly smooth. Stir in 1 Tablespoon lemon juice. Taste and add more lemon juice, if desired. Garnish each bowl of soup with a drizzle of olive oil.