Rice Soup Recipes

Rice soup is a good starter in that we combine a good stock of vegetables, rice, boiled egg and a touch of Saffron. It is a restorative plate and served, as I have always heard in my house, to sing the body. Do besides is economical, simple and quick to prepare, which more can we ask? Recipe serves in turn to cook a good stock that can be taken alone or used for other dishes.

Ingredients:

• 150 g of rice
• 1 1/2 l of broth of chicken and vegetables
• 1 egg
• 1/2 tooth of garlic
• Chopped parsley
• 4 strands of Saffron

For the chicken broth:

• 1 onion
• Chicken and thigh bones
• 2 Leek (green part)
• 2 carrots
• 2 potatoes
• A handful of green beans

Method:

1. For the vegetables and chicken broth, start putting in a pan onion fire environment, to toast for 10 minutes about changing position to analytical. Once done, in the same pan, we roast the skeletons of chicken with a little oil.
2. Express pot puts the chicken, vegetables, a pinch of salt and plenty of cold water. Without cover pot Cook over medium heat until the start to generate foam which we withdraw with a bucket. After this step, we close the pot and cook over medium heat 15-20 minutes since leaving the valve. Remove the pot from the heat, open and let simmer medium 20 minutes more before straining it. Formed at the top fat we withdraw when it cools.
3. Cook the egg in water for 10 minutes as the water begins to boil let cool and Peel.
4. In a pan, add 1, 5 l. stock and this heat. When it boils, add 1/2 tooth of garlic very chopped and rice. Cook over high heat a few minutes and then lower the heat and maintain 15 minutes more or until the rice is just. 5 minutes before the end of cooking, add the saffron and diced boiled egg.