Rice Soup

Ingredients

• 0.25 pound White rice (Approximately 1/2 cup or 115g)
• 1 medium Onion
• 1 head Celery (white parts only) (Use the pale inner stalks and heart)
• 1 medium Turnip
• 2 tbsp Butter
• 1 quart Vegetable or Chicken Stock (Or water, as per original recipe)
• 0.5 cup Milk
• 1 pinch Salt (To taste)
• 1 pinch Black pepper (To taste)
• 4 tbsp Parmesan cheese, grated (For serving)

Instructions

1. 1Place the rice in a bowl and wash it in several changes of cold water until the water runs clear and ceases to be discolored. Drain and set aside.
2. 2Peel and roughly chop the onion and turnip. Wash the celery and chop the white parts.
3. 3In a soup pot, melt the butter over medium heat. Add the chopped onion, celery, and turnip. Fry gently for about 5 minutes until they begin to soften but not brown.
4. 4Pour in the stock (or water). Bring to a boil, then reduce heat and simmer until the vegetables are completely tender.
5. 5Rub the vegetables and liquid through a wire sieve into a clean pot to create a smooth soup base. Alternatively, use an immersion blender to puree until smooth.
6. 6Return the soup base to a boil. Add the washed rice. Simmer gently until the rice is tender.
7. 7While the rice is finishing, heat the milk in a separate small saucepan until it just begins to boil.
8. 8Season the soup with salt and pepper. Stir in the hot milk. Serve immediately with grated Parmesan cheese.