Rice & endive soup
Yield: 8 Servings
Ingredients:
- 1 c Uncooked rice
- 1 1/2 c Chopepd onions
- 2 Celery stalks sliced
- 2 sm Carrots peeled & cut into -- half moons
- 3 tb Olive oil
- 3 c Vegetable stock
- 10 Ripe plum tomatoes
Instructions:
chopped -- or 28 oz can whole plum -- tomatoes crushed 1 Head curly endive chopped 1/2 c Chopped fresh parsley 1 1/2 tb Chopped fresh basil Salt & pepper Cook the rice. Meanwhile saute the onions celery & carrots in the olive oil till tender. Add the stock & tomatoes & endive. Simer for about 15 minutes. Stir in the cooked rice. Add parsley & basil. Season with salt & pepper to taste. Serve. Sundays at Moosewood Restaurant Cookbook
