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Ingredients
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3 bunches of Celery, diced
13 Carrots, skin off and diced
14 Onions, diced
7 large Tomatoes or 20 Roma Tomatoes,
diced
6 Red Bell Peppers, diced
4 Green Peppers, diced
5 cloves of Garlic, minced
3-4 Lemons, juiced
2 heaping tbsp. Tomato Paste
20 sprigs of Thyme
15 Bay Leaves
6 lbs. Walleye meat
6 cups of White Wine |
Cooking Instructions
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In a medium size stock pot add all the
ingredients (except<BR>the uncooked rice) at one time, and
cover with water. Stir until everything is well blended.
Once the stock comes to a boil, reduce heat and let simmer.
Cook for 1 hour.
After the stock reduces by half, add
the uncooked rice. Stir constantly to prevent the rice from
sticking to the pot.
With an immersion blender, food
processor, or conventional blender puree all the ingredients
until smooth, and then force the mixture through a fine
sieve.
Before serving heat 1/2 cup of heavy
cream and whisk it into the strained soup. Serve hot.
Garnish with sautéed wild mushrooms. This is an excellent
substitute for chili or soup on a cold day. |
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