Recipe: Cristo's Restaurant Lemon Rice Soup

CRISTO'S RESTAURANT LEMON RICE SOUP

1/4 cup olive oil
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 1/2 cups uncooked white rice
3 cups water
Salt to taste
1 1/2 quarts Chicken stock
1/2 pint whipping cream
1/2 cup white wine
Juice from two lemons, approximately 3 Tablespoons

In a medium saucepan, heat olive oil and saute onion, celery and carrot until tender but not brown.

Add rice and stir constantly for about 1 minute.

In a different pot, boil the water. Once it is boiling, add it to the saucepan. Add salt to taste. Stir and cover, bring to a boil, then reduce heat and simmer rice until done, about 20 minutes. Set aside.

In a large saucepan, bring chicken stock, cream and wine to a boil. Simmer 10-15 minutes, allowing consistency to thicken.

Add lemon juice and the rice mixture. Stir and cover. Let sit a few minutes so flavors can blend.

Makes 6-8 servings
This recipe comes from the newspaper. It is credited to Cristo's Ristorante