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Title: Tomato And Rice Soup Categories: None Yield: 4 servings 2 tb Butter 2 Onions; chopped 2 Celery stalks; chopped 2 Carrots; diced 1 cn (14 1/2 oz) tomatoes 1/4 ts Or 2 sprigs oregano 1 tb Tomato paste 4 1/2 c Chicken stock 1 Bouqet garni 1 ts Sugar 1/4 c Long grain rice 1 tb Chopped celery leaves Source:Quick and Easy Soups by Myra Street 1. Heat butter in a large saucepan. Add the onion and allow to cook over a low heat for a few minutes until transparent. Stir from time to time. 2. Stir the celery into the onions. Cook for about 2 minutes, then add the carrots, tomatoes and juice, oregano, tomato paste, half the stock, bouquet garni, sugar and seasoning. 3. Bring to a boil slowly, cover and allow to simmer for about 20 minutes. 4. Remove the bouquet garni and bay leaf.Rub through a wide meshed strainer or food mill, or puree in a food processor.(I do not do this or the garni) 5. Add the remaining stock, a little salt if needed and the rice. Cook for about 10 minutes. 6. Serve in heated bowls sprinkled with chopped celery leaves. Posted to JEWISH-FOOD digest by Bob & Carole Walberg |