Quebec cooking : Rice Soup


Rice soup figured on the menu of lumberjack camps. Some prefer it qui thick alas the expression “the spoon can hold straight in the soup without falling”. If you adhere with this expression use 250 ml /1 cup of rice.

By preparing the soup the day prior to serving it will be possible to degrease the broth. I like jasmin or patna rice for this soup.

Rice Soup

Servings: 10

Prep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins

 1 lb (500 g ) 2 thick slices of beef shank
  2 large onions, 1 chopped finely
  a handfull of celery leaves
 ¾ cup (150 g) white rice
 1 ½ tsp (7 ml ) salt
  A pinch of pepper
 1 cup (250 ml) peeled and chopped tomatoes or chopped canned tomatoes

1

In a large casserole, put beef, the whole onion and celery leaves. Add 12 cups (3 liters) of cold water, bring to a boil, skim the residu that form on the surface, reduce heat, cover and simmer for about 3 hours until the meat comes off the bones easily. Let cool and refrigerate many hours if you want to degrease the broth before proceeding with remaining steps.

2

Remove the congealed fat on top of the broth. Remove meat and reserve. Remove onion and celery leaves with a skimmer or strain broth with a colander and put back the broth in the cass

3

Add the chopped onion, the rice, the salt and the pepper. Bring to a boil, reduce heat, cover and simmer 45 Minutes. Ajdd the tomatoes and simmer 20 Minutes.

4

In the meantime: bone meat and tear in small pieces. Refrigerate while the soup is simmering.

5

Add the meat to the soup and simmer 3 Minutes and serve. The soup can be refrigerated for 5 days and frozen.

Ingredients

 1 lb (500 g ) 2 thick slices of beef shank
  2 large onions, 1 chopped finely
  a handfull of celery leaves
 ¾ cup (150 g) white rice
 1 ½ tsp (7 ml ) salt
  A pinch of pepper
 1 cup (250 ml) peeled and chopped tomatoes or chopped canned tomatoes

Directions

1

In a large casserole, put beef, the whole onion and celery leaves. Add 12 cups (3 liters) of cold water, bring to a boil, skim the residu that form on the surface, reduce heat, cover and simmer for about 3 hours until the meat comes off the bones easily. Let cool and refrigerate many hours if you want to degrease the broth before proceeding with remaining steps.

2

Remove the congealed fat on top of the broth. Remove meat and reserve. Remove onion and celery leaves with a skimmer or strain broth with a colander and put back the broth in the cass

3

Add the chopped onion, the rice, the salt and the pepper. Bring to a boil, reduce heat, cover and simmer 45 Minutes. Ajdd the tomatoes and simmer 20 Minutes.

4

In the meantime: bone meat and tear in small pieces. Refrigerate while the soup is simmering.

5

Add the meat to the soup and simmer 3 Minutes and serve. The soup can be refrigerated for 5 days and frozen.

Tomato Rice Soup

 

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