This was the fifth entrant our Fall/Winter Soup Contest. Photo and analysis here. (Mr. Big Food was very impressed. I liked it very much but argue it's not a Fall/Winter Soup at all.)
Post on soup contest entrant #4, Chili Soup, here
Recipe below the fold.
TOMATO RICE SOUP WITH
PESTO
Serves 6
1 C onion, chopped
1 C carrot, peeled and shredded
3 stalks celery with leaves, chopped
14 ½ oz stewed tomatoes, Italian style (undrained if canned,
but preferably homemade—see recipes in Basics section)
6 oz tomato paste (preferably Italian style)
½ tsp dried oregano, crumbled
¼ tsp dried thyme, crumbled
¼ tsp pepper
2 C water
2 C chicken stock OR vegetable stock (preferably
homemade—see recipes in Basics section)
1 C quick-cooking rice
¼ C pesto (preferably homemade—see recipes in Basics
section)
Shredded Parmesan cheese
In 3 ½ or 4 quart slow cooker, combine onion, carrot,
celery, tomatoes and juice, tomato paste, oregano, thyme, and pepper. Stir in
water and stock. Cover and cook on low heat setting for 8-10 hours, or on high
heat setting for 4-5 hours. Stir in rice, cover, and let stand 6-7 minutes or
until rice is tender. Stir pesto into soup, ladle soup into bowls, and sprinkle
with shredded Parmesan cheese.
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