Rice Soup with Fresh Herbs
Soups • European
Description
Recipe taken from a culinary magazine.
Ingredients
- Chicken Broth 0 qt
- Celery stalk 15 oz
- Courgette 1 piece
- Parsley 3 sprigs
- Dill 3 sprigs
- Mint 1 bunch
- Leek 2 stalks
- Parboiled and wild rice blend 5 oz
- Garlic 2 cloves
- Meyer Lemon Juice 0 fl oz
- Olive Oil 2 tablespoons
- Salt to taste
- White Pepper (whole) to taste
Step-by-Step Guide
Step 1
Boil the rice in 1 liter of salted boiling water for 15 minutes, then drain in a colander.
Step 2
Wash the celery stalks and chop them finely.
Step 3
Chop the herbs together with the parsley and dill.
Step 4
Cut the white part of the leek and 4 cm of the green part lengthwise, wash the layers, and slice into half-rings.
Step 5
In a pot, heat the oil, add the leek, and sauté for 5 minutes.
Step 6
Add the chopped celery, pour in the cold broth.
Step 7
Bring to a boil, reduce the heat, and simmer covered for 30 minutes.
Step 8
Cut the zucchini into cubes.
Step 9
Mince the garlic.
Step 10
Add the zucchini, herbs, and garlic to the soup, bring to a boil, and stir in the cooked rice.
Step 11
Add salt, pepper, and lemon juice, and cook for 5 minutes.
Step 12
Sprinkle with chopped mint and cook for another 5 minutes.
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