Steps:
- THE DO AHEAD: Saute 1 chopped onion, 1 rib celery, 1 Tbsp. curry powder(check label to avoid gluten), & 1 tsp. tarragon together. Place in a slow cooker along with 1lb. roughly chopped carrots, 1 bay leaf, 1/2 tsp. salt, 2 Tbsp. chopped fresh parsley, 1/4 cup white rice and 5 cups broth. Slow cook on low for the day while you are out. WHEN YOU RETURN: 1. Slice feta into 1/2 inch thick slices and place on cookie sheet. Roast in 350 degree oven for around 5 minutes, or until cheese is just beginning to melt and brown a bit at the edges. 2. Transfer soup to blender and blend until creamy. Return to crock pot (now set on high) to warm 3. Place 2 Tbsp olive oil and 1 Tbsp vinegar in wok (Beware, as Basalmic vinegar is often contains gluten. Red wine vinegar or rice wine vinegar both work well here.) Heat until oil ripples when swirled, then turn off heat and quickly add salad greens all at once. Toss quickly until greens are just barely wilted, then remove to salad plates and top with slices of melted feta. Top with fresh ground black pepper. 4. Serve soup and salad. (Soup recipe serves 4-6)
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