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Tomato And Rice Soup
Yields: 4 serving(s) - Preparation Time: 30 minutes
Ingredients
- 2 tablespoon(s) butter
- 2 onions; chopped
- 2 celery stalks; chopped
- 2 carrots; diced
- 1 can(s) (14 1/2 oz) tomatoes
- 1/4 teaspoon(s) or 2 sprigs oregano
- 1 tablespoon(s) tomato paste
- 4 1/2 cup(s) chicken stock
- 1 bouqet garni
- 1 teaspoon(s) sugar
- 1/4 cup(s) long grain rice
- 1 tablespoon(s) chopped celery leaves
Directions
- 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.
- 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.
- Bring to a boil slowly, cover and allow to simmer for about 20 minutes.
- 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.
- Add the remaining stock, a little salt if needed and the rice.
- Cook for about 10 minutes.
- Serve in heated bowls sprinkled with chopped celery leaves.
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