Serves 4. If cooking for one or two people, you may want to freeze half of it for later. The soup should last in the fridge for up to 5 days.
Ingredients
2-3 tablespoons extra virgin olive oil
1 large onion, chopped
3-4 cloves garlic, chopped
1 teaspoon ground cumin
8-10 cups chopped tromboncino (discarding the fleshy/seedy innards of the bulb end)
6 tablespoons uncooked white rice
8 cups (2 litres) chicken stock or vegetable stock
Sea salt and pepper to taste
Method
Heat a large pot over medium heat. Add the olive oil, then the onion and saute for 5 to 10 minutes or until onion softens and is beginning to change colour. Add the garlic and cumin and saute for a minute more.
Add the chopped tromboncino, rice and chicken stock. Cover and simmer for 20 minutes or until the tromboncino is tender and the rice is cooked.
Remove from the heat and puree in your blender or thermomix in batches.
Pour the soup into another clean pot or bowl, stir the batches together, and taste. If it needs a flavour boost, add pepper and sea salt to taste.
I sometimes boil peas separately and add them to the soup after its been pureed. Chorizo, bacon or sausage additions are also nice.
Author
Susan Palmer
Eltham