Tomato Soup
Serving: 6 Preparation: 5 minutes Cook: 30 minutes
Ingredients:
4 cups tomatoes, chopped
1 onion, sliced
4 whole cloves
2 cups chicken broth
2 tablespoon butter
2 tablespoon all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
Method:
- In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavours. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
- In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
Source: Charlotte at allrecipes.com/recipe/39544
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Saffron Rice
Serving: 5 Preparation: 10 minutes Cook: 40 minutes
Ingredients:
2 cups uncooked long-grain rice
¾ teaspoon crushed saffron thread
4 tablespoon butter
6 whole cardamom seeds
4 whole cloves
3 cinnamon sticks
1 onion, chopped
3 cups boiling vegetable broth
1 teaspoon salt
Method:
- Cover rice with cold water and set aside to soak for 30 minutes.
- Soak saffron threads in 2 tablespoon boiling water.
- Melt butter in a large saucepan over medium heat, add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally, until golden brown. Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly.
- Pour in the boiling broth and stir in the salt and saffron.
- Cover and cook until rice is cooked and all liquid is absorbed, about 40 minutes.
Source: Kimber at allrecipes.com/recipe/24376