3 Tbsp (40 g) butter or margarine
2 onions, finely chopped
40 g (1 1/2 oz) rice (brown or white)
350 g (12 oz) potatoes, peeled and diced
1 pint (600 ml) vegetable stock
3 oz (75 g) bunch of parsley
salt
pepper
dash of Tabasco sauce
1 1/4 cup (1/2 pint) 300 ml milk
chopped salted peanuts to garnish
2 onions, finely chopped
40 g (1 1/2 oz) rice (brown or white)
350 g (12 oz) potatoes, peeled and diced
1 pint (600 ml) vegetable stock
3 oz (75 g) bunch of parsley
salt
pepper
dash of Tabasco sauce
1 1/4 cup (1/2 pint) 300 ml milk
chopped salted peanuts to garnish
method
1. Melt the fat in a saucepan and fry the onions until softened.
2. Stir in the rice and continue cooking for 2 minutes. Stir in the potatoes and stock.
3. Remove the stalks from the parsley, tie into a bunch with string and add to the pan.
4. Bring to the boil and add salt, pepper and the Tabasco.
5. Cover and simmer gently for 20 minutes or until the rice and potatoes are tender.
6. Finely chop the parsley tops. Discard the parsley stalks from the soup and stir in the chopped parsley and milk; Continue simmering for 5 to 10 minutes.
7. Adjust the seasoning and serve sprinkled with the nuts, accompanied by hot granary bread and butter.
2. Stir in the rice and continue cooking for 2 minutes. Stir in the potatoes and stock.
3. Remove the stalks from the parsley, tie into a bunch with string and add to the pan.
4. Bring to the boil and add salt, pepper and the Tabasco.
5. Cover and simmer gently for 20 minutes or until the rice and potatoes are tender.
6. Finely chop the parsley tops. Discard the parsley stalks from the soup and stir in the chopped parsley and milk; Continue simmering for 5 to 10 minutes.
7. Adjust the seasoning and serve sprinkled with the nuts, accompanied by hot granary bread and butter.
serving amount
serves 4
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