Name: Basque Rice and Pepper Soup
Yield: 4 to 6 portions
Ingredients: Salt and freshly ground black pepper, to taste; 2 green bell peppers, stemmed, seeded, and cut into julienne; ½ cup medium-dry sherry; 2 red bell peppers, stemmed, seeded, and cut into julienne; 2 cups peeled chopped carrots; 3 cups finely chopped yellow onions; ¾ cup olive oil; ½ cup long-grain rice (not converted or instant); 7 cups Beef Stock; 6 garlic cloves, peeled and chopped

Preparation info

4 to 6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

¾ cup olive oil
3 cups finely chopped yellow onions
2 cups</

Method

Heat the olive oil in a large heavy pot. Add the onions, carrots, and garlic and cook, covered, over low heat until the vegetables are tender and lightly colored, about 25 minutes; stir occasionally.
Uncover, add the beef stock, raise the heat, and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes.
Pour the soup through a strainer, pr

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Ingredients

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