Rice and spinach soup (minestrina di riso e s
8 Servings
Quantity | Ingredient | |
---|---|---|
1 | pounds | Fresh spinach |
2 | mediums | Onions |
2 | mediums | Garlic cloves |
¼ | pounds | Parmesan cheese |
6 | tablespoons | Olive oil |
2 | tablespoons | Butter |
2½ | quart | Basic Broth (or canned chicken broth) |
¾ | cup | Arborio rice (or long-grain rice) (5 oz) |
Salt | ||
Freshly-ground black pepper |
PREPARATION AND COOKING: Rinse, drain, and stem the spinach. Bring 4 quarts of water to boil in a large soup kettle. Add the spinach and blanch until bright green and tender, about 1 minute. Drain, refresh under cold running water and coarsely chop. Peel and coarsely chop the onion. Peel and crush the garlic. Grate the cheese (1 cup).
Heat oil and butter in a 6-quart soup kettle. Add the garlic and onion and saute over medium heat until softened, about 5 minutes. Add the spinach and saute 3 minutes longer. Add the broth and bring to a boil. Add the rice and simmer until tender, 18 to 20 minutes. Season with salt, if necesary.
SERVING: Ladle soup into warm bowls; sprinkle with pepper and cheese.
Serve immediately.
Makes 8 to 10 servings.
[COOKS; Jan/Feb 1989] Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini