Wednesday, 31 May 2017

Rice soup

Although we are almost in the summer, I haven't been able to avoid giving you the recipe of my favorite soup, the rice one, either winter or summer, I always like it!

- Chicken broth*
- 4.5 oz of rice 
- 1 egg
- 3 oz of york ham

- To prepare the broth*, put in a pot: 1 onion, 1 leek, 1 potato, 2 carrots, 1 chicken bone, 1 hen thigh, salt and 2.5 liters of water.
- Let it cook for 2 hours and then strain the broth with a strainer.
- In a saucepan, cook the egg in boiling water with a pinch of salt.
- Then peel it and cut it into small squares.
- Cut the ham also in squares.
- In a pot, heat the broth until it boils and introduce the rice.
- It should cook about 20 minutes, until it is at its point.
- When you see that the rice is practically ready, add the egg and the ham and let it cook everything together two more minutes.

Bon appétit!

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