Rice Soup
A comforting, classic Anglo-Indian soup featuring a smooth vegetable base enriched with butter and milk, with tender rice cooked directly in the broth. Finished with grated Parmesan cheese for a savory touch.
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
- 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.
- 2Peel and roughly chop the onion and turnip. Wash the celery and chop the white parts.
- 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.
- 4Pour in the stock (or water). Bring to a boil, then reduce heat and simmer until the vegetables are completely tender.
- 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.
- 6Return the soup base to a boil. Add the washed rice. Simmer gently until the rice is tender.
- 7While the rice is finishing, heat the milk in a separate small saucepan until it just begins to boil.
- 8Season the soup with salt and pepper. Stir in the hot milk. Serve immediately with grated Parmesan cheese.