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Soup & Stew
Italian
4 servings
30 minutes
45 minutes
2 pounds Melissa's Cardoni
4 cups veal stock (or beef broth)
4 cups water
4 small shallots, sliced
Sprigs parsley - to your liking
1/2 teaspoon coriander seeds, roughly crushed
6 tablespoons white rice (medium or short-grained)
Salt and pepper to your taste
Lemon juice to your taste
2 tablespoons butter
2 tablespoons almonds (toasted) thinly slivered
If the bunch of cardoni is large, divide it lengthwise to obtain the amount needed; rub the cut side with lemon. Cut off base and leaves, rinse stalks well, and cut crosswise into 1-2-inch slices.
Cover with cold water; bring to a boil, then drain (to remove bitterness).
Add stock, water, shallots, parsley, coriander, and rice to the cardoni. Simmer, partly covered, until tender about 45 minutes.
Puree mixture very thoroughly in a processor or blender in batches. Strain through a sieve.
Return to pot. Season with salt, white pepper, and lemon juice to taste.
Reheat gently. Turn off heat, stir in the butter.
Ladle into heated bowls and sprinkle with almonds.
