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| SUGGESTION OF THE WEEK | |||
| RICE
AND CHICKEN SOUP Prep' time : 20 minutes / Cooking time : 25 minutes / Very easy Ingredients for 4 persons : 125 gr [4.5 oz] white rice / 500 gr [1 lb] chicken breasts / 1 liter [2 pints] chicken stock / 2 carrots / 2 celery stalks / 3 Tbspoons olive oil / 1 brown onion / 1 Tbspoon fresh chopped parsley. - Cube the chicken breasts ; wash/peel and slice the carrots and celery ; peel and mince the onion. - Heat the oil in a casserole and fry the chicken cubes and the onion for 5 minutes (medium flame) ; pour the stock then add all the ingredients but the parsley. Turn the flame down and simmer for around 20 minutes until the rice is cooked (depending on the rice variety). Finally add the fresh parsley and serve immediately. Trick : if you wish to serve the "Velouté" version of this soup, mix 2 Tbspoons cornstarch with 25 cl [8.5 fl oz] milk (incorporate the milk little by little) and add a pinch nutmeg. Pour this mixture to the soup when it is cooked and simmer for 1 more minute while turning. Finally add the parsley and serve right away ! I can also suggest a more classical soup which is traditional after big parties and is named "Gratinée - Soupe à l'oignon" |
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