Total Calories: 14
1. In a large pot, combine all of the ingredients except the potato, rice, and herbs. Add more water if needed to completely cover the vegetables. Bring to a boil over high heat, reduce the heat to low, and partially cover. Simmer very gently for 1 hour. Add the potato and cook until the stock is well flavored and the vegetables are tender, about 30 minutes more. Season with salt and pepper.
2. To serve, spoon rice into individual soup bowls, ladle the soup over the rice, and sprinkle with the herbs.
VARIATION: Homemade Vegetable Stock
Prepare the soup through Step 1. Pour it through a coarse-mesh sieve set over a large bowl. Discard the solids in the sieve. Let cool to room temperature. Cover and refrigerate for up to 3 days, or freeze for up to 3 months. Makes about 6 cups.
TO MAKE AHEAD: Prepare through Step 1. Let cool completely, cover, and refrigerate for up to 3 days, or freeze in an airtight container for up to 2 months.
TO REHEAT: If frozen, let thaw in the refrigerator. Bring to a simmer over low heat. Proceed with Step 2.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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