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Рецепт Italian Squash And Rice Soup 3
by Global Cookbook

Italian Squash And Rice Soup 3
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  Порций: 8

Ингредиенты

  • 2 tsp extra virgin olive oil
  • 1 c. minced onion (1 large)
  • 1/3 c. diced celery (1 rib)
  • 1/2 c. arborio rice
  • 3 x garlic cloves chopped
  • 2 tsp minced fresh rosemary
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 5 c. canned reduced-sodium chicken broth or possibly turkey broth
  • 2 c. cubed peeled butternut squash (3/4 lb)
  • 1 1/2 c. diced cooked turkey (optional) (6-ounce)
  • 1 tsp grated lemon peel
  • 8 Tbsp. Parmesan cheese may double

Инструкции

  1. Heat oil in heavy large pot or possibly Dutch oven over medium heat till warm. Add in onion and celery; cook 3 to 4 min or possibly till softened, stirring frequently.
  2. Add in rice, garlic, rosemary, salt and pepper. Cook and stir 30 second. Add in broth and squash; bring to a boil. Reduce heat to low; skim off any froth. Cover; simmer 12 to 15 min or possibly till rice and squash are barely tender.
  3. Add in turkey and lemon peel; simmer an addition 3 to 4 min or possibly till thoroughly heated. Serve topped with Parmesan.
  4. Description: "Winter squash and Italian Rice with turkey and lemon peel"
  5. Yield: 8 c.
  6. NOTES : Tested October 2001: We omitted the turkey. Very thick soup. The flavor depends completely upon the freshness of the squash and the heartiness of the broth. Next time Surprise: I like creamed soup and Bob tolerates them. But this soup he loved more than I did. I liked it better the second day. NEXT TIME: add in leftover turkey and a roasted slab of banana squash.