Title: Rice and Radicchio Soup
Categories: Soups/, Stews
Yield: 6 Servings

1 tb Olive oil
1 c Finely-chopped onions
1 ts Chopped garlic
1 1/2 qt Chicken stock
Salt; to taste
Freshly-ground black pepper;
-to taste
1 1/2 c Cooked rice; rinsed
1 sm Radicchio head; sliced into
-thin strips - (about 1 1/2
-cups)
3 oz Prosciutto; julienned
1 tb Chopped fresh sage
1/2 c Grated Parmesan cheese

In a medium soup pot, heat the oil until very hot. Add the onion and cook,
stirring constantly for 4 minutes. Add the garlic and cook for 1 minute.
Add the stock, bring to a boil, reduce heat and simmer for 20 minutes. Add
the rice and simmer for 3 more minutes. Season to taste with salt and
pepper. Remove from the heat.

To serve, place 1/4 cup radicchio, 1 tablespoon Prosciutto, 1/2 teaspoon
sage, and 1 tablespoon Parmesan cheese into each of your soup bowls. Then
ladle the hot soup over the garnishes.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2203 broadcast 10-17-1997) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

11-12-1997

Recipe by: Emeril Lagasse