Basque Rice And Pepper Soup
Nutrition
Calories: 464 kcalCarbohydrates: 54 gProtein: 20 gFat: 28 gSaturated Fat: 10 gSodium: 1215 mgFiber: 10 gSugar: 17 gVitamin A: 299.825 IUCalcium: 96 mgIron: 11 mg
Ingredients
- 6 tbsp olive oil
- 3 cups finely chopped yellow onions
- 2 cups chopped peeled carrots
- 6 whole Garlic cloves peeled, chopped
- 7 cups beef stock
- 1/2 cup uncooked rice not converted or instant
- 1/2 cup medium-dry sherry wine
- 2 whole green bell pepper stemmed, cored and cut into julienne
- 2 whole red bell pepper stemmed, cored and cut into julienne
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions
- Heat the olive oil in a soup pot. Add onions, carrots and garlic and cook, covered, over low heat until vegetables are tender and lightly colored, about 25 minutes; stir occasionally.
- Uncover, add beef stock, raise the heat, and bring to a boil. Reduce heat, cover, and simmer for about 20 minutes.
- Pour the soup through a strainer, pressing hard with the back of a spoon to extract as much flavor as possible. Discard the solids and return the broth to the pot. Add rice, sherry, peppers and salt and pepper to taste. Simmer, partially covered, for about 25 minutes, or until rice is tender.
- Taste, correct seasoning, and serve immediately.