Provencal Tomato Rice Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Found this on the French page. I thought it sounded good. The author suggests to serve it as a first course with a medium-acid red wine. Ingredients:
3 tablespoons olive oil |
2 onions, chopped |
1 carrot, diced |
1 celery rib, chopped |
3 garlic cloves, pressed |
2 teaspoons orange zest |
1/2 teaspoon dried thyme |
1/2 teaspoon fennel seed, crushed |
2 tablespoons tomato paste |
3 cups water |
1 (28 ounce) can tomatoes, petite diced |
1 1/2 cups chicken stock |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 teaspoon granulated sugar |
1/4 cup white rice |
1 tablespoon fresh parsley, chopped |
2 tablespoons fresh basil, chopped |
Directions:
1. In a large saucepan over medium heat, saute onions, carrot, celery, garlic, orange zest, thyme and fennel seed for 5 minutes, until the vegetables start to become tender.
2. Add tomato paste and water, whisking until the tomato paste is fully incorporated.
3. Stir in the canned tomatoes, chicken stock, salt, pepper, sugar and rice. Simmer for 15-20 minutes, until rice is tender.
4. Stir in parsley and basil.
5. Serve hot.
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