Rice and sausage soup

Yield: 6 Servings

Measure Ingredient
1 pounds Sweet Italian sausage
1 \N Turnip, diced
¼ pounds Ham fat, put through fine
\N \N Blade of the food chopper
\N \N With one small onion
2 quarts White of Classic Bouillon
1 cup Rice
1 tablespoon Chopped parsley
3 tablespoons Butter, softened
1½ cup Freshly grated Parmesan chee

Cook the sausage for 10 minutes in boiling water, drain, cut into 1-inch slices, and reserve. Cook the turnip in boiling waster for 15 to 20 minutes, or until just tender, and drain. Put the ham fat in a large earthenware (or enamel) pot over medium heat and cook until golden. add sausage,turnip, ant the bouillion. Bring it to a boil and drop in the rice.

After it has cooked for 20 minutes or until just al dente, add the chopped parsley, butter, and1/2 cup of the grated cheese. Correct the seasoning and serve with the remaining cheese on the side. Serves six. Submitted By DAN CROCKETT <DANCROCKETT@...> On FRI, 3 NOV 1995 204645 -0800 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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