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Rice soup with leeks, potatoes and carrots


Rice soup with leeks, potatoes and carrots. My light return.

Have we all returned to our duties? Yes, I have officially been back at work since yesterday. I spent these days of vacation like I had never really done. The old museum job forced me to stay “on track” during Christmas and try to carve out a few days here and there without ever being able to fully breathe. After I turned forty I promised myself that things would change and, two years later I can admit that I have succeeded.

This was a Christmas dedicated to my loved onesto follow our passions, not to chase ghosts but to enjoy the present.
Before Christmas we went to Spain, to Santander and Bilbao to hear the sound of the ocean and eat pinchos every holy evening. Yesterday we returned from a Roman holiday spent with friends in which we set ourselves the task of not returning to see anything we had already visited and we came close but we didn't succeed because the Ara Pacis is a siren with a fairy song; )

This morning I'm here to show you my way of returning to the kitchen, with something simple and light. We can talk about it as long as we want but holidays are also beautiful because we sit around a table eating and drinking without thinking too much, together with friends and family.

So here is my recipe for returning and starting the year with: rice soup with potatoes, leeks and carrots. Prompt to the right degree, not too privative and colourful. The idea is from dear Barbara, Bread and butteryou had also written a beautiful book on soups, but this one was published in an old issue of Natural Cuisinea newspaper for which he has worked for years.
Nothing too special is needed, let's say that you should find all the ingredients in your pantries and lunch or dinner will be ready in just over 40 minutes, making the return, I hope, a little easier…

Rice soup with leeks, potatoes and carrots

80 g of currant rice
300 g of potatoes
2 small leeks
2 small carrots
2 tablespoons grated Parmigiano Reggiano

(for 2 people) Clean the vegetables and cut the leeks and carrots into slices and the potatoes into cubes. Place the vegetables in a pan with approximately 700 ml of water. Bring to the boil and cook for about 15 minutes. Once this time has passed, lightly salt the water, add the rice and cook for another 15 minutes.
Taste and add salt if necessary.
Serve sprinkling each plate with parmesan, chives and pepper.

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