Tomato and rice soup

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
2 Onions; chopped
2 Celery stalks; chopped
2 Carrots; diced
1 can (14 1/2 oz) tomatoes
¼ teaspoon Or 2 sprigs oregano
1 tablespoon Tomato paste
4½ cup Chicken stock
1 Bouqet garni
1 teaspoon Sugar
¼ cup Long grain rice
1 tablespoon Chopped celery leaves

Directions

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 <walbergr@...> on Oct 27, 1998, converted by MM_Buster v2.0l.

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