Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Rice and Endive Soup

1 c Uncooked rice

1 1/2 c Chopepd onions

2 Celery stalks, sliced

2 sm Carrots, peeled & cut into-half moons

3 tb Olive oil

3 c Vegetable stock

10 Ripe plum tomatoes, chopped,-or

28 oz can whole plum--tomatoes, crushed 1 Head curly endive, chopped

1/2 c Chopped fresh parsley

1 1/2 tb Chopped fresh basil

Salt & pepper Cook the rice. Meanwhile, saute the onions, celery & carrots in the olive oil till tender. Add the stock & tomatoes & endive. Simer for about 15 minutes.

Stir in the cooked rice. Add parsley & basil. Season with salt & pepper to taste. Serve. "Sundays at Moosewood Restaurant Cookbook"

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