Subject: Rice and Celery Soup (Minestra di Sedano e Riso)
From: Unicorn (unicorn@indenial.com)
Date: Tue Oct 15 2002 - 02:14:03 EDT
__________________________________________________
FOOD FUNNY
__________________________________________________
Here's a true food funny that reader Linda Mathieu tells on herself:
I had made a batch of Kahlua, a Mexican coffee liquor, and used an
empty green Port wine bottle to store it in. A few months later I was
making spaghetti sauce and decided to pour in a little wine. Of
course, I grabbed my bottle of Kahlua and before I realized it had
poured in about a half cup. I didn't want to waste all of my
spaghetti sauce so spooned out as much as I could, stirred in the
rest, and hoped I had invented a brilliant new sauce. I was sure my
family wouldn't notice. I was wrong. People just don't like
coffee-flavored spaghetti.
__________________________________________________
TODAY'S RECIPE
__________________________________________________
This recipe seems a bit long on procedure, but the results are worth a
few extra steps.
Rice and Celery Soup (Minestra di Sedano e Riso)
2 cups (500 ml) diced celery
2 cups (500 ml) water
1/4 cup (60 ml) plus 2 Tbs (30 ml) olive oil
1/2 medium onion, finely chopped
1 cup raw rice, preferably Arborio
2-4 cups (500 ml - 1 L) chicken, beef, or vegetable stock
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese for garnish
Chopped fresh parsley for garnish
Combine the celery, water, and 1/4 cup (60 ml) of the olive oil in a
pot over moderate heat and bring to a boil. Reduce the heat and
simmer covered for 15 minutes. Remove from the heat and set aside
without draining. Meanwhile, heat the remaining 2 tablespoons (30 ml)
olive oil in a large pot over moderate heat. Saute the onion until
tender but not brown. Using a slotted spoon, transfer about half the
cooked celery to the pot containing the onion and saute 2 or 3
minutes. Stir in the rice and cook for 2 minutes, stirring
frequently. Add the stock and bring to a simmer. Meanwhile, puree
the celery mixture, including the liquid, in an electric blender or
food processor. Strain and add it to the soup. Adjust the seasoning
with salt and pepper and simmer uncovered until the rice is tender but
still firm, 15 to 20 minutes. Serve garnished with Parmesan and
chopped parsley. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Fri Nov 01 2002 - 00:00:02 EST