Rice & radicchio soup

Yield: 6 servings

Measure Ingredient
1.00 tablespoon olive oil
1.00 cup finely-chopped onions
1.00 teaspoon chopped garlic
1½ quart chicken stock
1 salt; to taste
1 freshly-ground black pepper; to taste
1½ cup cooked rice; rinsed
1.00 small radicchio head; sliced into thin
1 strips -; (about 1 1/2 cups)
3.00 ounce prosciutto; julienned
1.00 tablespoon chopped fresh sage
½ cup grated parmesan cheese

In a medium soup pot, heat the oil until very hot. Add the onion and cook, stirring constantly for 4 minutes. Add the garlic and cook for 1 minute. Add the stock, bring to a boil, reduce heat and simmer for 20 minutes. Add the rice and simmer for 3 more minutes. Season to taste with salt and pepper. Remove from the heat. To serve, place ¼ cup radicchio, 1 tablespoon Prosciutto, ½ teaspoon sage, and 1 tablespoon Parmesan cheese into each of your soup bowls. Then ladle the hot soup over the garnishes. This recipe yields 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2203 broadcast 10-17-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

11-12-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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