| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
|
4 |
servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
|
Onions; chopped |
| 2 |
|
Celery stalks; chopped |
| 2 |
|
Carrots; diced |
| 1 |
cn |
(14 1/2 oz) tomatoes |
| 1/4 |
ts |
Or 2 sprigs oregano |
| 1 |
tb |
Tomato paste |
| 4 1/2 |
c |
Chicken stock |
| 1 |
|
Bouqet garni |
| 1 |
ts |
Sugar |
| 1/4 |
c |
Long grain rice |
| 1 |
tb |
Chopped celery leaves |
INSTRUCTIONS
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@mb.sympatico.ca> on Oct 27, 1998, converted by MM_Buster v2.0l.
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