This is a print preview of "Rice And Celery Soup (Minestra Di Sedano E Riso)" recipe.

• Click here to print
• or return back to Rice And Celery Soup (Minestra Di Sedano E Riso).

Rice And Celery Soup (Minestra Di Sedano E Riso) Recipe

by Global Cookbook

Ingredients

2 c. (500 ml) diced celery 2 c. (500 ml) water 1/4 c. (60 ml) plus 2 Tbs (30 ml) extra virgin olive oil 1/2 med onion, finely minced 1 c. raw rice, preferably Arborio

4 c. (500 ml - 1 L) chicken, beef, or possibly vegetable stock     Salt and freshly grnd pepper to taste     Freshly grated Parmesan cheese for garnish     Minced fresh parsley for garnish

Directions

1. Combine the celery, water, and 1/4 c. (60 ml) of the extra virgin olive oil in a pot over moderate heat and bring to a boil. Reduce the heat and simmer covered for 15 min. Remove from the heat and set aside without draining. Meanwhile, heat the remaining 2 Tbsp. (30 ml) extra virgin olive oil in a large pot over moderate heat.
2. Saute/fry the onion till tender but not brown. Using a slotted spoon, transfer about half the cooked celery to the pot containing the onion and saute/fry 2 or possibly 3 min. Stir in the rice and cook for 2 min, stirring frequently. Add in the stock and bring to a simmer. Meanwhile, puree the celery mix, including the liquid, in an electric blender or possibly food processor. Strain and add in it to the soup.
3. Adjust the seasoning with salt and pepper and simmer uncovered till the rice is tender butstill hard, 15 to 20 min. Serve garnished with Parmesan and minced parsley.
4. Serves 4 to 6.

© 2024 CookEatShare