CookEat Recipe
Tomato with Rice
A smooth spiced tomato soup with a small garnish of freshly boiled rice.
Method
Steps
Step 1
Wash the vegetables and herbs. Peel and slice half a small carrot and one small onion. Trim and thinly slice the two leeks, half green pepper and one celery rib. Chop the two parsley branches and crush half a garlic bean. Use lean uncooked cured unsmoked ham labelled for cooking, trim it and measure two ounces, then cut into very small pieces. Put these prepared ingredients in a saucepan with the ounce of butter and cook to a light brown for about ten minutes, stirring frequently.
Step 2
Stir in the two heavy tablespoons of flour briskly. Wash and crush enough fresh red tomatoes to measure one quart after crushing. Add the crushed tomatoes and two quarts of hot water and mix well. Add the saltspoon of finely crumbled dried thyme leaves, one sprig of bay leaves, clove, teaspoon of ground allspice, teaspoon of salt, tablespoon of sugar and half a light teaspoon of white pepper. Cover and simmer slowly for about one hour and fifteen minutes. Check that the ham has reached at least 70°C for two minutes.
Step 3
Press the tomato preparation through a fine conical strainer into another clean saucepan, leaving behind the coarse ham, vegetable and herb remnants. Keep the strained soup hot at 140°F or above while the garnish cooks.
Step 4
While the strained soup is kept hot, rinse a small batch of raw white rice until the rinse water runs clear. Bring ample separate water to a boil, add the rice and boil gently until the grains are tender, then drain well through a sieve. Weigh exactly two ounces of the freshly boiled rice while it is still hot.
Step 5
Add only the weighed two ounces of hot boiled rice to the strained tomato soup and boil for five minutes. Pour into a soup tureen and serve hot. Cool any unused rice promptly in a separate shallow container in the refrigerator.
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