Rice and radicchio soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | cup | Finely-chopped onions |
| 1 | teaspoon | Chopped garlic |
| 1½ | quart | Chicken stock |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1½ | cup | Cooked rice; rinsed |
| 1 | small | Radicchio head; sliced into thin strips - (about 1 1/2 cups) |
| 3 | ounces | Prosciutto; julienned |
| 1 | tablespoon | Chopped fresh sage |
| ½ | cup | Grated Parmesan cheese |
Directions
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 ¼ cup radicchio, 1 tablespoon Prosciutto, ½ 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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
11-12-1997
Recipe by: Emeril Lagasse
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