Rice Onion Soup Provencale From Forthcoming Cookbook

French Soup

RICE ONION SOUP PROVENÇALE

INGREDIENTS

1 large onion
2 garlic cloves
1/2 cup brown rice
1 cup water
1 1/2 tablespoons butter
1 quarts beef broth
1/2 tablespoon red wine
1/3 cup Gruyère cheese
1/3 cup Swiss cheese
1/2 baguette
2 bay leaves
2 tablespoons herbes de Provence

(If you cannot find herbes Provence, use the following spices.)
1/2 teaspoon basil
1/4 teaspoon black pepper
1 teaspoons marjoram
1/2 teaspoon oregano
1/2 teaspoon parsley
1 teaspoon rosemary
1 teaspoon tarragon
1 teaspoons thyme

PREPARATION

Mince onions and garlic. Slice Gruyère and Swiss cheese into thin 1-inch squares. Cut baguette into slices no wider than 1-inch. Toast slices on cookie tray in toaster oven at 275 degrees for 5 minutes. Cook rice according to instructions shown on bag or heat rice and water in rice cooker.

Meanwhile back at the range, saute onions and garlic in butter in pot at low-medium heat for 15-to-20 minutes or until onions start to turn brown. Stir frequently

Add broth, red wine, and herbes de Provence to pot. Cook on low heat for 30 minutes. Add done rice to soup and cook on low heat for another 5 minutes. (Use this time to practice your Gallic shrug.)

Ladle soup into bowls. Top each bowl with 3 or 4 baguette slices. Sprinkle squares of Gruyère and Swiss cheese on top. Wait 1 minute and serve.

TIDBITS

1) Gruyère cheese costs over $16 a pound at my supermarket. Serve it only to people you like.

2) Gruyère cheese comes from Switzerland.

3) Switzerland was one of the few European countries that never got invaded by the Germans during World War II.

4)Gruyère cheese has more than 100 calories per ounce. An infantryman could get his daily allowance with far less food than the gruyèreless soldiers of The Third Reich. This enabled the Swiss soldier to carry more ammunition than his aggressive northern neighbor.

5) The earlier First and Second German Reichs also collapsed. Their soldiers didn’t eat Gruyère cheese either.

6) My family eats Gruyère cheese. We ate it today.

7) Do your part for your country. Eat Gruyère cheese often

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

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Categories: cuisine, food, history, humor, international, recipes, Uncategorized | Tags: , , , , , , , , , , , , , , , | Leave a comment

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