- 1 large onion
- 3 tomatoes
- 1/2 celeriac [or celery heart]
- 4 tablespoons [60 ml] olive oil
- 5 tablespoons [75 ml] rice
- 4 cups [1 L] boiling water
- Salt and pepper to taste
- 2 tablespoons [30 ml] chopped fines herbs [parsley, chervil, tarragon]
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- Peel the onion and slice it fine.
- Wash the tomatoes and cut them in large dice.
- Peel the celeriac and cut in small dices [celery in large dices].
- Heat the oil in a large saucepan and saute; the onions, celeriac and tomatoes gently for about 6 minute.
- Season with salt and pepper.
- Add boiling water.
- Cover and simmer for 1 hour; 15 minutes before the end of cooking, wash the rice and add to the soup.
- Serve sprinkled with chopped fine herbs.
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