Rice and radicchio soup

Yield: 6 Servings

Measure Ingredient
1 tablespoon Olive oil
1 cup Finely-chopped onions
1 teaspoon Chopped garlic
1½ quart Chicken stock
Salt; to taste
Freshly-ground black pepper; to taste
1½ cup Cooked rice; rinsed
1 small Radicchio head; sliced into thin strips - (about 1 1/2 cups)
3 ounces Prosciutto; julienned
1 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.

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

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