Leek and Rice Soup

Ingredients

• seven medium-sized leeks
• one large carrot
• two ounces of dripping
• about three pints of boiling water
• an onion stuck with cloves
• a tiny bit of mace
• a pinch of thyme
• a bay leaf
• whole pepper
• salt
• four tablespoonfuls of rice

Method

1. 1

   Cut leeks and carrot into thin slices and fry in dripping until golden brown.

2. 2

   Add to boiling water with onion, mace, thyme, bay leaf, pepper, and salt.

3. 3

   Boil gently for about two and a half hours, then pass through a sieve.

4. 4

   Add boiled rice at the last moment, bring to a boil, and serve with grated Parmesan cheese.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 42. The excerpt below is the record exactly as published.

Leek and Rice Soup). — Take seven medium-sized leeks and one large carrot ; cut them up in thin slices and fry them in two ounces of dripping till they are a golden brown colour. Then have ready in a saucepan about three pints of boiling 74 Little French Dinners. water, add to it the leeks and carrot with an onion stuck with cloves, a tiny bit of mace, a pinch of thyme, a bay leaf, whole pepper and salt. Let the vegetables boil gently for about two hours and a half, and when they are perfectly soft, pass the whole through a hair sieve and return to a clean saucepan, adding more salt and pepper to taste if necessary. Have ready four tablespoonfuls of rice

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