Tomato and rice soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | Onions; chopped | |
| 2 | Celery stalks; chopped | |
| 2 | Carrots; diced | |
| 1 | can | (14 1/2 oz) tomatoes |
| ¼ | teaspoon | Or 2 sprigs oregano |
| 1 | tablespoon | Tomato paste |
| 4½ | cup | Chicken stock |
| 1 | Bouqet garni | |
| 1 | teaspoon | Sugar |
| ¼ | cup | Long grain rice |
| 1 | tablespoon | Chopped celery leaves |
Directions
Source:Quick and Easy Soups by Myra Street 1. Heat butter in a large saucepan. Add the onion and allow to cook over a low heat for a few minutes until transparent. Stir from time to time.
2. Stir the celery into the onions. Cook for about 2 minutes, then add the carrots, tomatoes and juice, oregano, tomato paste, half the stock, bouquet garni, sugar and seasoning.
3. Bring to a boil slowly, cover and allow to simmer for about 20 minutes.
4. Remove the bouquet garni and bay leaf.Rub through a wide meshed strainer or food mill, or puree in a food processor.(I do not do this or the garni) 5. Add the remaining stock, a little salt if needed and the rice. Cook for about 10 minutes.
6. Serve in heated bowls sprinkled with chopped celery leaves.
Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walbergr@...> on Oct 27, 1998, converted by MM_Buster v2.0l.