Tea Room Tales & Tidbits
Table of Contents
Tomato and Red Rice Soup
The longer this one simmers the better as the rice starch will naturally thicken the soup.
- 1/4 cup butter
- 1 large onion, peeled and diced
- 2 small celery stalks chopped including leaves
- 1 800 ml can diced tomatoes
- 1 2 L can tomato juice
- 1-1/2 cups red rice (or basmati)
- 2 tsp salt (to taste)
- 1/2 tsp pepper
- 1 tsp marjoram
- 3 bay leaves
- Select a large soup pot.
- Sauté onion, celery until caramelized.
- Add tomato juice and tomatoes.
- Fill juice container with water, then add to the pot.
- Heat to boiling and then simmer.
- Soup is best after simmering for at least one hour.
'Greek Soup': add browned hamburger, baby spinach, feta cheese, and black olives.