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January 2019

Easy Soup Recipes

Desserts Recipes

Spiced Poached Pears with Burnt Sugar Ice Cream

Spiced Poached Pears with Burnt Sugar Ice Cream Recipe
1 c White wine 1 c Water 1/2 c Sugar Zest of 1 orange, julienned Zest of 1 lemon, julienned Juice ...

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Rice and Spinach Soup Minestrina Di Riso E Spinaci Recipe

Rice and Spinach Soup Minestrina Di Riso E Spinaci recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Rice and Spinach Soup Minestrina Di Riso E Spinaci recipe  PDF


1 lb Fresh spinach
2 md Onions
2 md Garlic cloves
1/4 lb Parmesan cheese
6 tb Olive oil
2 tb Butter
2 1/2 qt Basic Broth (or canned
chicken broth) 3/4 c Arborio rice (or long grain
rice) (5 oz) Salt Freshly ground black pepper PREPARATION AND COOKING: Rinse, drain, and stem the spinach. Bring 4 quarts of water to boil in a large soup kettle. Add the spinach and blanch until bright green and tender, about 1 minute. Drain, refresh under cold running water and coarsely chop. Peel and coarsely chop the onion. Peel and crush the garlic. Grate the cheese (1 cup). Heat oil and butter in a 6 quart soup kettle. Add the garlic and onion and saute over medium heat until softened, about 5 minutes. Add the spinach and saute 3 minutes longer. Add the broth and bring to a boil. Add the rice and simmer until tender, 18 to 20 minutes. Season with salt, if necesary. SERVING: Ladle soup into warm bowls sprinkle with pepper and cheese. Serve immediately. Makes 8 to 10 servings. COOKS Jan/Feb 1989 Posted by Fred Peters.

Rice and Spinach Soup Minestrina Di Riso E Spinaci recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
793 people have voted
Last Reviewed on 2019-01-16



Wednesday, Jan 16 2019 Download & Print Rice and Spinach Soup Minestrina Di Riso E Spinaci recipe  PDF   Easy Soup recipes RSS   New

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3 Lbs. salmon filet cut in 8 pieces 6 onions sliced 4 C. red wine 1/3 C. sugar 2 C. cream 1/2 Stick butter Melt the butter in a large pot and add the onions. Let cook for 10 minutes and add the 2 cups red wine. Continue cooking until almost all the liquid evaporated. Season with sugar and salt and pepper to taste. Place the salmon filet in baking dish and add the remaining red wine and cream. Sprinkle with salt and pepper. Bake at 475 degrees for 7 minutes. Lift out the cooked salmon and set aside. Pour the liquid into a pot and reduce until syrup consistency. ...

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