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January 2019

Easy Soup Recipes

Sauces Recipes

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Rice and Spinach SoupMinestrina Di Riso E S Recipe

Rice and Spinach SoupMinestrina Di Riso E S 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 SoupMinestrina Di Riso E S 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 SoupMinestrina Di Riso E S 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: 4.0 Rating 4.0
520 people have voted
Last Reviewed on 2019-01-17



Thursday, Jan 17 2019 Download & Print Rice and Spinach SoupMinestrina Di Riso E S recipe  PDF   Easy Soup recipes RSS   Thumsb up

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4 sm Artichokes, 1 ea Lemon, juice of 6 c Chicken stock 6 tb Butter, unsalted 4 lb Garlic, cloves, finely chopped 1/4 ts Salt Pepper, black, ground 1 tb Parsley, chopped 1/2 c Peas, fresh or frozen Cheese, Parmesan, grated Cheese, Pecorino, grated (opt) Trim off all of the tough outer leaves from the artichokes. Cut off the tops of the artichokes, trim and peel the bottoms, leaving a little of the stem. Quarter the artichokes. (If using larger artichokes, scrape away the fuzzy choke.) Toss with lemon juice. Heat the chicken stock to a simmer in a medium sauc...

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