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Italian Rutabaga Soup (MARCH)
2 tablespoons butter
1 tablespoon olive oil
1 pound rutabagas, peeled and cut in to a 1 to 2 inch dice
6 cups vegetable or chicken stock
½ cup rice, arborio if you have it
¼ cup fresh parsley
¾ cup parmesan cheese
salt and pepper to taste
Melt the butter and oil in a large saucepan and bring to a froth. Toss in the rutabagas and sauté until brown, about 5 minutes. Pour in the broth and bring to a boil. Reduce the heat, and cook, covered, for about 10 minutes. Stir in the rice and cook, covered, over medium heat for about 15 minutes. When ready to serve, stir in salt and pepper to taste and then parsley and ¼ cup parmesan cheese. Ladle into bowls, garnish with chopped parsley and grated parmesan and pass any extra parmesan separately.
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