Rice and sausage soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sweet Italian sausage |
| 1 | Turnip, diced | |
| ¼ | pounds | Ham fat, put through fine |
| Blade of the food chopper | ||
| 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 |
Directions
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