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Ingredient
Smoked Salmon Rice Soup
Introduce
Chef :
Hiroko ListonSmoked Salmon Rice Soup
I cook rice very often and left-over rice is in the fridge almost always. Zōsui (Rice Soup) is a great way to use up the left-over cold rice. This is an Italian ‘Risotto’ inspired version. I sometimes add some milk to make the soup creamy and some shaved OR grated Parmesan Cheese for topping.
Ingredient
Food ration :
2 servings
1 clove
Garlic *finely chopped
1/2 tablespoon
Olive Oil
1/4 cup
Frozen Peas
1-2 tablespoons
Parsley *finely chopped
2 cups
Chicken/Vegetable Stock
Cooking instructions
* Step 1
Heat Olive Oil in a large saucepan over a medium heat, cook Onion and Garlic until Onion turns transparent.
* Step 2
Add Stock and chopped Parsley, cook until Onion is soft. Season with Salt & Pepper.
* Step 3
Add Cooked Rice and Peas, bring back to the boil, then reduce the heat to low and simmer for a few minutes, stirring occasionally, until Rice is soft and plump. Remove from the heat.
* Step 4
Add Smoked Salmon pieces and gently combine.
* Step 5
Sprinkle some freshly cracked Pepper and extra chopped Parsley OR shaved/grated Parmesan Cheese on top and serve hot.
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