*  Exported from  MasterCook  *
 
               RICE AND SPINACH SOUP (MINESTRINA DI RISO E S
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Italian                          Soups/stews
                 Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
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