Rapini + Leek + Rice Soup
Ingredients:
iii leeks, sliced (white parts only!)
1 bunch rapini, chopped
half dozen cups chicken stock
3/4 loving cup (uncooked) jasmine rice
1/4 loving cup dry out vermouth
1/4 loving cup chopped Italian parsley
ii garlic cloves, minced
1 tablespoon olive oil
1 tablespoon butter
ii bay leaves
juice as well as zest of 1 Meyer lemon
body of body of water salt
freshly seat down dark pepper
Directions:
In a wide-bottomed pot or dutch oven, estrus the olive crude oil as well as butter. Add the garlic, rapini, parsley, rice as well as leeks. Saute until the leeks kickoff to soften as well as the rapini starts to wilt. Pour inwards the broth, vermouth, juice, zest as well as spices. Cover as well as develop until the rice is fully cooked, virtually fifteen minutes.
iii leeks, sliced (white parts only!)
1 bunch rapini, chopped
half dozen cups chicken stock
3/4 loving cup (uncooked) jasmine rice
1/4 loving cup dry out vermouth
1/4 loving cup chopped Italian parsley
ii garlic cloves, minced
1 tablespoon olive oil
1 tablespoon butter
ii bay leaves
juice as well as zest of 1 Meyer lemon
body of body of water salt
freshly seat down dark pepper
Directions:
In a wide-bottomed pot or dutch oven, estrus the olive crude oil as well as butter. Add the garlic, rapini, parsley, rice as well as leeks. Saute until the leeks kickoff to soften as well as the rapini starts to wilt. Pour inwards the broth, vermouth, juice, zest as well as spices. Cover as well as develop until the rice is fully cooked, virtually fifteen minutes.
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