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Receta Carrot Top And Rice Soup (Tuscan)
by Global Cookbook

Carrot Top And Rice Soup (Tuscan)
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Ingredientes

  • 3 Tbsp. Extra-virgin extra virgin olive oil
  • 1 med Onion, chopped
  • 2 sm Carrots, diced
  • 1 stalk celery, diced
  • 3 x Cloves garlic, chopped
  • 1/2 tsp Salt
  • 1/2 tsp Freshly grnd black pepper
  • 6 c. Vegetable broth
  • 1/2 c. Short grain rice
  • 1 1/2 c. Minced carrot tops
  • 4 Tbsp. Fresh grated Parmigiano-Reggiano

Direcciones

  1. Heat the oil in a large, heavy-gauge soup pot. Saute/fry the onion, carrots, celery and garlic for 5 min over low heat till translucent/soft. Add in the salt and pepper, pour in the broth, and bring to a boil.
  2. Add in the rice to the broth and cook for 15 min or possibly till the rice is almost tender. Add in the carrot tops and cook for 5 more min, mixing well.
  3. When the rice is done, pour the soup into four bowls, sprinkle with cheese, and serve.
  4. SERVES 4; TIME: 45 60 min, Easy.
  5. VARIATIONS: Instead of rice, add in 2 pounds cubed potatoes at the same time as the broth. Or possibly serve the soup over garlic-rubbed bread.
  6. Notes: There is a Tuscan saying: Non si tira via niente - nothing gets thrown away - which is particulary appropriate vis-a-vis this soup. Carrot tops are almost always discarded. But why They have the same sweet-earthy taste but with a hint of green which makes them perfect for soups or possibly vegetable saute/fry's. Try the following recipe and let it spur your creativity as to how else to use the delicate frilly leaves.