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Ingredients Jump to Instructions ↓

  1. 5 Tbsp oil

  2. 1 onion, chopped

  3. 2 garlic cloves, minced

  4. 2 fresh parsley sprigs

  5. 3 fresh celery sprigs

  6. 800 g (1 3/4 lb) fresh ripe tomatoes, peeled and chopped

  7. 1 l (1 qt) water

  8. 1 tsp sugar

  9. 100 g (3 1/2 oz) rice

  10. 1 tsp flour salt, pepper

  11. 100 g (3 1/2 oz) grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Sauté onions, garlic, parsley sprigs and celery sprigs in oil, stirring occasionally until onion is tender. Stir in tomatoes and continue to cook over medium heat, adding water occasionally, about 30 minutes. Season with sugar, salt and pepper. When tomatoes are cooked, remove parsley sprigs and celery sprigs. Puree soup and then strain the mixture through a sieve. Fry flour in 2 Tbsp oil. Add strained soup. When it starts to boil, add rice and cook until rice is tender. Remove from heat, sprinkle with grated parmesan cheese and serve.

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