Name: Tomato and rice soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 5
Ingredients: 1 Onion; 2 Sticks of celery, finely chopped; 1 Carrot, sliced; 3tbsp Butter; 8 tomatoes; 250ml Chicken stock; 3tbsp Uncooked long grain rice; ½tsp Salt; ½tsp Dried thyme to taste; Freshly ground black pepper to taste; A handful of Chopped parsley

Ingredients

1 Onion
2 Sticks of celery, finely chopped
1 Carrot, sliced
3tbsp Butter
8 tomatoes
250ml Chicken stock
3tbsp Uncooked long grain rice
½tsp Salt
½tsp Dried thyme to taste
Freshly ground black pepper to taste
A handful of Chopped parsley

Method

STEP 1
In a saucepan, sauté onion, celery and carrots in butter until softened but not browned.
STEP 2
Add the tomatoes and a small amount of chicken broth. Simmer for 15 minutes.
STEP 3
In a stock pot, combine sautéed vegetables, remaining chicken broth and rice. Season with salt, thyme and pepper. Simmer 20 to 30 minutes.
STEP 4
Serve garnished with parsley.
STEP 5
If desired, blend a few cups of soup and add back to the mixture for a thicker soup.

Ploy Radford

Ingredients

Method

Authors