Swiss Chard And Cabbage Soup
|Chicken stock||5 Cup (80 tbs)|
|Swiss chard||5 Ounce|
|Cabbage leaves||1⁄4 Pound (Colored Green)|
|Parsley||3 Ounce (1 Small Bunch)|
|Fresh basil||1⁄2 Ounce (1 Small Bunch)|
|Dried basil||1 Pinch|
|Extra virgin olive oil||3 Tablespoon|
|Rice||1⁄2 Cup (8 tbs)|
|Unsalted butter||1 1⁄2 Tablespoon|
|Parmesan cheese||1⁄2 Cup (8 tbs), finely grated|
1 Remove the stalks and wash the Swiss chard well.
2 Wash the cabbage leaves, removing the large, hard ribs, and check their weight after you have prepared them.
3 Shred the leaves.
4 Peel the onion and chop very finely.
5 Wash and dry the parsley leaves and basil.
6 Chop them finely.
7 In a saucepan, heat the chicken stock slowly to just below boiling point.
8 In another pan, heat the olive oil.
9 Fry the onion gently until tender and pale golden brown.
10 Add in the shredded leaves.
11 Increase the heat to and cook, stirring, for 2 minutes.
12 Add 1/2 cup of the hot stock.
13 Cover and simmer gently for 5 minutes.
14 Add the rest of the hot stock and bring to a boil.
15 Sprinkle in the rice.
16 Stir the stock, and let boil gently for about 10-15 minutes.
17 When the rice is just tender, remove from the heat.
18 Stir in the chopped parsley and basil, the butter, and cheese.
19 Pour into individual soup bowls and serve.