Soup; another way of preserving the harvest! Recipe

Ingredients

• 1 - 2 cups chicken stock
• Rice Base:
• 1/4 cup white rice
• 1 cup chicken stock
• Cook rice in stock until very tender. Purée until smooth. Add cooked vegetables, more stock and purée again.
• Either base can be stirred into a larger quantity of chicken or beef soup to act as a thickener
• I have been filling my freezer with soups this week. You already know about the Zucchini Soup.
• This week I made Green Bean Soup. Either will be perfect for a light lunch this winter (or, for mon mari, with a sandwich)
• Like most soups, quantities are not important, but I'll give you an idea.....
• Green Bean Soup
• 2lbs (900gr) green beans, trimmed and cut
• 4 medium shallots, peeled and chopped
• 4oz (120gr) bacon
• chicken, ham or vegetable broth
View Full Recipe at Thyme for Cooking, the Blog