Rice Soup from Modern Cookery for Private Families by Eliza Acton
In France, this soup is served well thickened with the rice, which is stewed in it for upwards of an hour and a half, and makes thus, even with the common bouillon of the country, an excellent wint...
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Cooking tools:
- Stove
- Stockpot
- Saucepan
- Wooden spoon
- Ladle
- Kitchen towel
- Mixing bowl
- Colander
- Serving bowl
Ingredients
- rice
- plenty of cold water
- salt
- bouillon
- hot soup
- water
- broth
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