Difference between revisions of "Queens soup"
RealRecipes (talk | contribs) m (moved Cookbook:Queens soup to Queens soup: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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== Ingredients == | == Ingredients == | ||
| − | * [[ | + | * [[Stock|fowl stock]] |
| − | * 1 tablespoon ground [[ | + | * 1 tablespoon ground [[Rice|rice]] |
| − | * ½ pint (285ml) [[ | + | * ½ pint (285ml) [[Milk|milk]] |
| − | * 1oz (30g) [[ | + | * 1oz (30g) [[Butter|butter]] |
== Equipment == | == Equipment == | ||
| − | * [[ | + | * [[Saucepan|saucepan]] |
| − | * [[ | + | * [[Bain-marie|bain-marie]] |
| − | * [[ | + | * [[Sieve|sieve]] |
== Procedure == | == Procedure == | ||
Revision as of 06:26, 6 April 2012
Queen's Soup, or Zuppa Regina di Riso, is a rice soup. One recipe is as follows.
Ingredients
- fowl stock
- 1 tablespoon ground rice
- ½ pint (285ml) milk
- 1oz (30g) butter
Equipment
Procedure
- Put a tablespoonful of ground rice into a saucepan
- Gradually add half a pint (285ml) of milk
- Boil gently for twelve minutes in a bainmarie, stirring the whole time, until very smooth.
- Add an ounce of butter
- Pass through a sieve
- Mix in some good fowl stock
- Serve immediately
This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes.
