CookEat Recipe
Rice Soup Smyrna
Rice and raisins simmered in a saffron-scented veal-and-beef broth made from scratch.
Method
Steps
Step 1
Put one very small raw veal knuckle and the one pound raw beef shin in a saucepan with the four quarts water and one teaspoon salt. Bring to a boil and skim the scum.
Step 2
Quarter the carrot and stick the two cloves into the onion. Add them with the turnip, two leeks, two celery branches and one parsley branch. Tie the thyme sprig, bay leaf and one blade mace in a clean food-safe cloth and add to the pan.
Step 3
Cover and gently boil for two and a half hours, skimming fat occasionally, until the meat is fully cooked and tender. Strain all the actual broth through clean food-safe cheesecloth into another saucepan, removing the meat, vegetables and tied aromatics. Use all of the strained broth for the soup.
Step 4
Dilute the one saltspoon saffron in the separate one tablespoon water, strain and add the infusion to the broth. Add the three ounces raw rice, half a teaspoon chopped parsley and the leaves from the two chervil branches. Boil gently for twenty-five minutes.
Step 5
Pick the stems and any remaining seeds from the two ounces California raisins and add them to the soup. Boil gently for ten minutes more, until the rice is tender, then pour into a hot tureen and serve.
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