Tomato cream soup with crispy rice
Description
The recipe won't take much time. Cream soups have long since, and apparently permanently, become part of our cookbooks and are no longer considered exclusively French. Each year, pureed soups grow increasingly popular; we prepare them using available ingredients, experimenting with spices and add-ins. I particularly like this tomato soup for its surprisingly balanced and natural combination of ingredients—tomatoes, onion, carrots, and a bit of potato. Yet, served as a puree and enriched with wild rice, which is still somewhat unusual for us, it looks very original and tastes delicious. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel and rinse all the vegetables.
- 2
Step 2
Finely chop the onion and grate the carrot on a coarse grater. Pour some oil into a small saucepan and add the onion. Fry over medium heat until it becomes translucent. Then add the carrot and cook for a few more minutes.
- 3
Step 3
Add finely chopped garlic and diced potato to the saucepan, sauté slightly until the garlic begins to release its aroma intensely.
- 4
Step 4
Now add the tomatoes to the pot, season with salt and pepper to taste, and add a little sugar to balance the acidity of the tomatoes.
- 5
Step 5
Pour in the water and simmer the soup over low heat for 30-40 minutes.
- 6
Step 6
Purée the finished soup using an immersion blender.
- 7
Step 7
Cook the wild and parboiled rice mixture until done (use a 1:1 water-to-rice ratio). Then sauté the rice in a small amount of olive oil over medium heat. The rice will first become almost transparent, then turn white again and become crispy—this is the desired texture.
- 8
Step 8
Fry the bacon until golden brown, so that it becomes crispy.
- 9
Step 9
Serve the tomato soup with a handful of crispy rice and a couple of bacon slices.