Rice soup with celery and mint


Rice soup with celery and mint

Rice soup with celery and mint


The medium size zucchini — 1 PC.

Dlinnozernogo rice «amber» — 100 g

White pepper, salt

Stalk celery — 400 g

Olive oil — 2 tbsp

Leeks — 2 medium stalk

Vegetable broth — 1 litre

Garlic — two cloves

Mint — a small bunch

The juice from one half lemon


1. Pour the rice adnams liter of lightly salted boiling water, put on stove and wait for the boil, from that moment cook on slow fire for fifteen minutes. Now unfold the rice in a sieve.

2. First cut the base of celery, wash it with running water the stalks and cut them into pieces of not more than one centimeter. Postpone leaves.

3. Cut in half the white part of the leeks and four cm green part razrezaem in half. Wash, cut into half rings, put in a pan with oil, fry on low heat for five minutes. You can now add the celery and cover with cold broth. Bring to a boil over medium heat, reduce the power of fire to slublog and boil half an hour under the hood.

4. Cut the zucchini in half, cut it slices 5-76 mm in thickness. Clean and grind the garlic together with the celery leaves. Prepared vegetables put in the soup, bring to a boil and immediately pour all the rice. Add lemon juice, salt and pepper, boil five minutes.

5. Removed from mint stems, finely cut leaves and put them into the soup. Simmer with a lid for five minutes. On the table will be served immediately.

Bon appetit!

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