Pumpkin Rice And Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a warm comforting soup , if you want more in it add a little more rice in it..despite the spice this is an english dish...... Ingredients:
1- wedge of fresh pumpkin (450g/lb) |
1- tablespoon ( 15 ml) sunflower oil |
2- tablespoon ( 25g) butter |
6- green- cardamon pods |
2- leeks chopped |
1/2- cup -basmati- rice soaked ( 115 g) |
1 1/2 - cups milk ( 350 ml) |
salt and pepper to taste |
generous strips of pared orange rind for garnish |
chicken stock.. |
2- chicken quarters |
1 -onion. quartered |
2- carrots, chopped |
1- celery stalk chopped |
6- 8 peppercorns |
3 1/4 - cups water ( 900ml) |
Directions:
1. FIRST MAKE THE CHICKEN STOCK
2. PLACE THE CHICKEN QUARTERS , ONION, CARROTS, CELERY, AND PEPPERCORNS IN A LARGE POT…
3. POUR IN WATER AND SLOWLY BRING TO A BOIL.
4. SKIM THE SURFACE OF THE STOCKIF NECESSARY, THEN LOWER THE HEAT .COVER AND SIMMER 1 HOUR…..
5. STRAIN THE CHICKEN STOCKINTO A CLEAN BOWL DISCARDING THE VEGETABLES.
6. SKIN AND BONE THE CHICKEN PIECES AND CUT INTO STRIPS OR CHUNKS.
7. SKIN THE PUMPKIN AND REMOVE ALL SEEDS AND PITH, SO YOU HAVE ABOUT 12 OUNCES ( 350 G) OF FLESH
8. CUT INTO CUBES ABOUT 1 INCH…..
9. HEAT THE OIL AND BUTTER IN A PAN AND FRY THE CARDAMON PODS FOR 2- 3 MINUTES UNTIL SLIGHTLY SWOLLEN .
10. ADD THE LEEKS AND PUMPKIN COOK STIRRING FOR 3 - 4 MINUTES OVER A MEDIUM HEAT, COVER AND SWEAT FOR 5 MINUTES MORE OR UNITL THE PUMPKIN IS QUITE SOFT STIRRING ONCE OR TWICE ……
11. MEASURE OUT 2 1/2- CUPS ( 600 ML) OF THE STOCK AND ADD IT TO THE PUMPKIN MIXTURE.
12. BRING TO A BOIL AGAIN , THEN LOWER THE HEAT, COVER AND SIMMER GENTLY FOR 10- 15 MINUTES, UNTIL THE PUMPKIN IS SOFT
13. POUR THE REMAINING STOCK INTO A MEASURING CUP AND ADD ENOUGH WATER TO MAKE 1 1/4-CUPS ( 300 ML)
14. DRAIN THE RICE AND PUT IT INTO THE PAN
15. POUR IN THE STOCK BRING IT TO A BOIL, THEN SIMMER FOR ABOUT 10 MINUTES UNTIL THE RICE IS TENDER
16. ADD THE SEASONINGS TO TASTE……….
17. REMOVE THE CARDAMON PODS, THEN PROCESS THE SOUP IN A BLENDER OR FOOD PROCESSOR UNTIL SMOOTH
18. POUR BACK INTO A CLEAN PAN AND STIR IN THE MILK, CHICKEN AND RICE WITH ANY STOCK THAT HAS NOT BEEN ABSORBED .
19. HEAT UNTIL SIMMERING
20. GARNISH WITH THE STRIPS OF ORANGE RIND AND FRESHLY GROUND BLACK PEPPER AND SERVE IT WITH A GRANARY OR WHOLEMEAL BREAD……..
21. SERVES 4.………
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