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Lemon Rice Soup




Source of Recipe


From Christo's Ristorante


List of Ingredients




1/4 cup olive oil
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 1/2 cups uncooked white rice
3 cups water
Salt to taste
1 1/2 quarts chicken stock
1/2 pint whipping cream
1/2 cup white wine

Juice from two lemons, approximately 3 tablespoons


Recipe



In a medium saucepan, heat olive oil and sauté onion, celery and carrot until tender but not brown. Add rice and stir constantly for about 1 minute. In a different pot, boil the water. Once it is boiling, add it to the saucepan. Add salt to taste. Stir and cover, bring to a boil, then reduce heat and simmer rice until done, about 20 minutes. Set aside.




In a large saucepan, bring chicken stock, cream and wine to a boil. Simmer 10 to 15 minutes, allowing consistency to thicken. Add lemon juice and the rice mixture. Stir and cover. Let sit a few minutes so flavors can blend.

Makes 6 to 8 servings.