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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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An easily digestible comfort soup from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. Ingredients:
3 tablespoons rice |
1/2 cup celery, diced |
3 cups chicken stock (hot) |
2 cups milk (hot) |
parsley, for garnish |
Directions:
1. Cook rice and celery until soft; drain and rub through a sieve or whirl in the blender with some of the stock.
2. Combine with stock and milk; season to taste.
3. Sprinkle with parsley and serve.
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