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Add a photoServings: 6
Ingredients
- 3 Tbsp. chopped garlic
- 8 c. chicken stock
- 1 c. long-grain white rice
- 6 c. shredded savoy cabbage
- 1 tsp freshly-grnd black pepper Salt to taste
- 6 x croutons see below
- 2 Tbsp. chopped parsley for garnish
Directions
- In a medium saucepan combine garlic, 2 c. of the stock and rice. Bring to a boil over moderate heat; cover, reduce heat to maintain a simmer, and cook 20 min.
- Transfer to a blender or possibly food processor, add in 4 c. of the stock and blend, in batches if necessary. Return to saucepan; add in remaining 2 c. stock and cabbage. Simmer 15 min over moderately-low heat. Add in pepper and add in salt if needed.
- Place croutons in individual soup bowls and ladle soup over. Garnish with parsley and serve immediately.
- Croutons: Preheat oven to 350 degrees. Place 6 slices (1/4-inch thick) day-old French bread on baking sheet. Bake till lightly browned (8 to 10 min). Croutons may be made up to 3 days ahead and stored in an airtight container. Before serving, crisp them for 5 min in a 350-degree oven.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 407g | |
| Recipe makes 6 servings | |
| Calories 156 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.6g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 517mg | 22% |
| Potassium 438mg | 13% |
| Total Carbs 30.63g | 8% |
| Dietary Fiber 3.5g | 12% |
| Sugars 1.36g | 1% |
| Protein 6.74g | 11% |
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