Tomato and Rice Soup

Name: Tomato and Rice Soup
Yield: serves 4 to 6
Ingredients: 1/3 cup basmati or long-grain rice; 2 chicken bouillon cubes; 2 pounds ripe tomatoes; Salt and black pepper; 3 teaspoons sugar, or to taste; 2 sprigs of spearmint, finely chopped; 1 egg; Juice of 1/2 lemon

December 9, 2011

For this fresh-tasting soup, I blend the tomatoes to a cream in the food processor without peeling them and cook them only a little. The egg and lemon finish gives it a creamy texture. The rice should be cooked separately and added just before serving as it goes mushy if it stays too long in the soup. Spearmint is commonly used but you can use other types of mint.

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