 |
Prep Time: 10 Minutes Cook Time: 34 Minutes |
Ready In: 44 Minutes Servings: 6 |
|
This recipe comes for the Canadian Living magazine. This soup will have you hoping for a bumper zucchini crop in the vegetable garden (can't wait LOL). Its creamy texture comes from the rice, not the cream. To make it smoother, strain the soup through a fine sieve after puréeing. Ingredients:
2 tablespoons extra virgin olive oil |
2 stalks celery, chopped |
1 onion, chopped |
3 garlic cloves, chopped |
2 teaspoons fennel seeds |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 zucchini, chopped |
1 1/2 teaspoons fresh rosemary, minced |
2 1/2 cups sodium-free chicken stock |
3 tablespoons long-grain rice |
1 1/2 teaspoons rice vinegar or 1 1/2 teaspoons lemon juice |
Directions:
1. In a large saucepan, heat oil over medium heat. Fry celery, onion, garlic, fennel seeds, salt and pepper, stirring, occasionnally, for 5 minutes or until softened.
2. Stir in zucchini and rosemary; cook for 6 minutes.
3. Add stock, 2 cups water and rice. Bring to boil. Reduce heat, cover and simmer, stirring often, for about 20 minutes or until rice is tender. Stir in rice vinegar; let cool slightly.
4. In batches in blender or food processor, purée soup until smooth. (Make-ahead : Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.) Reheat in clean saucepan.
|
|