Got baguette dough on it's 2nd rise so I figured a great foil to the baguettes would be homemade tomato & rice soup.
Will likely thin slice some of the baguettes on the bias, toast them and then rub garlic cloves and a little butter over them at meal time as croutons.
Mis en Place
2 Tbls EVO
1 cup onion small dice
1 cup celery small dice
1 cup carrot small dice
1 Tsp Herbs de Provence
2 bay leaves
1 pinch red pepper flake
1 cup white wine
2 Tbls butter
4 Tbls all purpose flour
1 14 oz can chicken stock
1 32 oz can crushed tomatoes
16 oz canned diced tomatoes
1/2 Tsp paprika
1/2 Tsp seasoning salt
1/2 Tsp fresh cracked black pepper
1/2 cup long grain white rice
2 cups milk
Preparation:
In a large dutch oven on high heat add EVO when the oil is shimmering and starts to smoke add the onion, celery and carrot and sauté about 5 minutes until the onion is clear. Now add the herbs and bay leaves and sauté another minute. Add the white wine and simmer until the wine is almost completely evaporated. Push the vegetables out of the center of the pan and put the 2 Tbls butter there, once melted add the 4 Tbls flour and cook pushing this makeshift roux around about 4 minutes. Add the chicken stock and really scrape the bottom of the pan to loosen and little flavor bits. Simmer about 3 minutes and then add the crushed tomatoes, diced tomatoes and other herbs. Simmer on low about 1 hour. Add rice and milk simmer about 30 minutes until rice has "opened up" at the ends. Serve in wide bowls with dollops of sour cream (or greek yoghurt) and the above described "croutons" Enjoy !!
Soup simmering (pre rice)
Added a dollop of sour cream and some chopped scallions. It was THE BOMB...
Will likely thin slice some of the baguettes on the bias, toast them and then rub garlic cloves and a little butter over them at meal time as croutons.
Mis en Place
2 Tbls EVO
1 cup onion small dice
1 cup celery small dice
1 cup carrot small dice
1 Tsp Herbs de Provence
2 bay leaves
1 pinch red pepper flake
1 cup white wine
2 Tbls butter
4 Tbls all purpose flour
1 14 oz can chicken stock
1 32 oz can crushed tomatoes
16 oz canned diced tomatoes
1/2 Tsp paprika
1/2 Tsp seasoning salt
1/2 Tsp fresh cracked black pepper
1/2 cup long grain white rice
2 cups milk
Preparation:
In a large dutch oven on high heat add EVO when the oil is shimmering and starts to smoke add the onion, celery and carrot and sauté about 5 minutes until the onion is clear. Now add the herbs and bay leaves and sauté another minute. Add the white wine and simmer until the wine is almost completely evaporated. Push the vegetables out of the center of the pan and put the 2 Tbls butter there, once melted add the 4 Tbls flour and cook pushing this makeshift roux around about 4 minutes. Add the chicken stock and really scrape the bottom of the pan to loosen and little flavor bits. Simmer about 3 minutes and then add the crushed tomatoes, diced tomatoes and other herbs. Simmer on low about 1 hour. Add rice and milk simmer about 30 minutes until rice has "opened up" at the ends. Serve in wide bowls with dollops of sour cream (or greek yoghurt) and the above described "croutons" Enjoy !!
Soup simmering (pre rice)
Added a dollop of sour cream and some chopped scallions. It was THE BOMB...
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