Rice and tomato soup

Yield: 6 servings

Measure Ingredient
1 large Onion; peeled and chopped
\N \N ; finely
1 \N 397 gram can chopped tomatoes; (14oz)
1 tablespoon Tomato pur‚e
1 \N 50 grams lon grain rice; (2oz)
900 millilitres Well flavoured chicken stock; (11/2 pints)
25 grams Plain flour; (1oz)
300 millilitres Skimmed milk; (1/2 pint)
\N \N Freshly ground black pepper

1. Put the onion, tomatoes and tomato pur‚e, rice and chicken stock in a pan, and bring it to the boil.

2. Then cover the pan, and simmer for 30 minutes.

3. Whisk the flour and milk together until smooth.

4. Add this to the soup, season and bring to the boil again until thickened.

Converted by MC_Buster.

NOTES : This soup has a much better flavour if it can be made with stock from a chicken carcass, rather than from stock cubes, and this will have the additional advantage of adding less salt to the dish. The canned tomatoes may be replaced by 250g (8oz) fresh tomatoes, skinned and chopped.

Converted by MM_Buster v2.0l.

Similar recipes