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- 1 - 2 cups chicken stock
- Rice Base:
- 1/4 cup white rice
- 1 cup chicken stock
- Cook rice in stock until very tender. Purée until smooth. Add cooked vegetables, more stock and purée again.
- Either base can be stirred into a larger quantity of chicken or beef soup to act as a thickener
- I have been filling my freezer with soups this week. You already know about the Zucchini Soup.
- This week I made Green Bean Soup. Either will be perfect for a light lunch this winter (or, for mon mari, with a sandwich)
- Like most soups, quantities are not important, but I'll give you an idea.....
- Green Bean Soup
- 2lbs (900gr) green beans, trimmed and cut
- 4 medium shallots, peeled and chopped
- 4oz (120gr) bacon
- chicken, ham or vegetable broth
View Full Recipe at Thyme for Cooking, the Blog
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