Description
Delicious and quick to prepare soup with rice. For the recipe thanks to Andrew Rudikova.
Ingredients
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Figure
100 g
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Carrots
1 piece
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Onion
1 piece
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Potatoes
3 piece
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The Apium graveolens Dulce
2 sprig
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Butter
50 g
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Bay leaf
3 piece
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Red sweet pepper
1 tsp
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Broth
2 l
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Salt
Cooking
Cut into cubes onions, celery and carrots.
In a pan, place a knob of butter and lightly fry the chopped vegetables, add the Bay leaf and red pepper. I love the combination of onions, carrots and celery.
After 5-10 minutes add the diced potatoes.
Then add the rice. Perfect here comes the Jasmine rice from TM "Mistral", because it has a delicate taste and when cooked retains its perfect shape.
Stirring well, to give the rice to absorb the juices and heat. After a couple of minutes to put in boiling broth.
Cook 10-15 minutes until rice and potatoes. Sprinkle with dill or parsley. I have dried dill.
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