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Receta Cabbage And Garlic Soup

by Global Cookbook

Ingredientes

3 Tbsp. chopped garlic 8 c. chicken stock 1 c. long-grain white rice 6 c. shredded savoy cabbage

1 tsp freshly-grnd black pepper Salt to taste 6 x croutons see below 2 Tbsp. chopped parsley for garnish

Direcciones

1. In a medium saucepan combine garlic, 2 c. of the stock and rice. Bring to a boil over moderate heat; cover, reduce heat to maintain a simmer, and cook 20 min.
2. Transfer to a blender or possibly food processor, add in 4 c. of the stock and blend, in batches if necessary. Return to saucepan; add in remaining 2 c. stock and cabbage. Simmer 15 min over moderately-low heat. Add in pepper and add in salt if needed.
3. Place croutons in individual soup bowls and ladle soup over. Garnish with parsley and serve immediately.
4. Croutons: Preheat oven to 350 degrees. Place 6 slices (1/4-inch thick) day-old French bread on baking sheet. Bake till lightly browned (8 to 10 min). Croutons may be made up to 3 days ahead and stored in an airtight container. Before serving, crisp them for 5 min in a 350-degree oven.
5. This recipe yields 6 servings.

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