Turkish Soup
A dish — brown soup stock and rice carry it.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 5 cups Brown Soup Stock
- ¼ cup rice
- 1½ cups stewed and strained tomatoes
- Bit of bay leaf
- 2 slices onion
- 10 peppercorns
- ¼ teaspoon celery salt
- 2 tablespoons butter
- 1½ tablespoons flour
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cook rice in Brown Stock until soft. Cook bay leaf, onion, peppercorns, and celery salt with tomatoes thirty minutes. Combine mixtures, rub through sieve, and bind with butter and flour cooked together. Season with salt and pepper if needed.
Nutrition (estimated, per serving)
| Calories | 161 |
|---|---|
| Protein | 7.7 g |
| Fat | 6.9 g |
| Carbs | 18.9 g |
| Fiber | 3.0 g |
| Sodium | 370 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States