*  Exported from  MasterCook  *
 
                  ROAST GARLIC BROAD BREAN & SAFFRON SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Sainsbury
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  125       g            Long grain brown rice
  400       ml           Water
    1       t            Salt
      3/8   g            Saffron strands
   20       lg           Garlic cloves
    1 1/2   tb           Olive oil
    1       kg           Broad beans
    1 1/4   l            Chicken stock
 
   Typed for you by Kaz Dunkley.
   
   Preparation: Shell the broad beans
   
   Put the rice in a saucepan with the water, salt and saffron. Bring to the
   boil, then reduce the heat and simmer for 30 minutes or until all the water
   has been absorbed and the rice is tender.
   
   Meanwhile, preheat the oven to Gas Mark 5/190C/375F. Put the garlic cloves
   in a small roasting tin with the oil and roast in the oven for 10-15
   minutes or until they are soft and golden but not brown. Turn them once to
   make sure they do not brown underneath.
   
   Add the beans to the rice, pour on the stock and bring to the boil. Add the
   garlic cloves and their oil, reduce the heat and simmer for 15 minutes.
   Remove from heat, cool a little then puree in a food processor or blender.
   Taste and season to taste, then serve immediately. Internet posted: 8/95 by
   joell@mpx.com.au
  
 
 
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