Quick Vegetable Chowder Recipe
Ingredients
| Lettuce | 1 Cup (16 tbs), shredded | |
| Celery | 1 Cup (16 tbs), finely chopped | |
| Onion | 1 Medium, chopped | |
| Carrots | 2 Medium, chopped | |
| Butter | 2 Tablespoon | |
| Water | 2 Cup (16 tbs) | |
| Beef stock cubes - 1 or 2 | ||
| Tomato | 1/2 Cup (16 tbs), skinned | |
| Rice | 1 Tablespoon | |
| Salt | 1 To taste | |
| Paprika - to taste | ||
Directions
MAKING
1) In a large saucepan, saute the lettuce, celery, onion and carrots in butter for about 8 minutes, until the vegetables are soft.
2) Pour in the boiling water, crumbled stock cubes and chopped tomato.
3) Stir until the mixture comes to a boil, then add the rice and simmer over a low heat for about 30 minutes.
4) Season lightly with salt and paprika to taste before serving.
SERVING
5) Ladle the Quick Vegetable Chowder in soup bowls and serve hot.
1) In a large saucepan, saute the lettuce, celery, onion and carrots in butter for about 8 minutes, until the vegetables are soft.
2) Pour in the boiling water, crumbled stock cubes and chopped tomato.
3) Stir until the mixture comes to a boil, then add the rice and simmer over a low heat for about 30 minutes.
4) Season lightly with salt and paprika to taste before serving.
SERVING
5) Ladle the Quick Vegetable Chowder in soup bowls and serve hot.
Chef
