jueves, 4 de octubre de 2012

Chicken soup with rice and carrots

The chicken soup with rice and carrots this year have passed through my kitchen less than normal, according to the peculiarities of a winter where the cold has just made ​​an appearance a handful of days, and in which the heavy rain and constant invites get home and sip hot food, literally shone by their absence. However, I like both this soup, a few have fallen and continue to fall until late spring.

This chicken soup with rice and carrots, we can call it that, or we can call it chicken rice, dry rice soup. The truth is that the broth in this soup a little lost prominence over pasta soups, as it is largely absorbed by the rice during cooking. As for the chicken and carrots are broth itself ingredients I add directly to the "taperguares" freeze in that once made and cooled, in order to have available the coming days.
The point to the rice soup with chicken and carrots, I give it cheese curds adding zest to the dish in which I serve, quickly melting heat of the broth and the rice itself. So, in all fairness, we could also call it "chicken soup with rice, carrots and cheese." It's my favorite soup.

For rice soup with chicken and carrots, a server defined as:

Ingredients of a rice soup with chicken and carrots (for 2 people):
800 ml. chicken broth with shredded chicken and carrots
175 gr. rice
50 gr. of cheese curds

Development of rice soup with chicken and carrots:
1. According to the ingredients, as you see, the chicken soup with rice and carrots is a "cook and wait", with the addition of cheese, which requires little work done if we have the stock. Otherwise, to make the broth with carrots and chicken strips, I recommend you follow the steps in the recipe of chicken broth, I have hung on Cocina.es.
2. Esto no os lo he dicho yo, pero si lo preferís o no habéis tenido tiempo para haceros vuestro propio caldo de pollo, podéis comprarlo hecho y cocer las tiras de pollo y las zanahorias directamente con el arroz.
3. Yo guardo los recipientes de caldo en el congelador, y los saco unas 8 horas antes de hacer la sopa. A la hora de hacer la sopa, pongo a cocer el caldo y añado el arroz en el momento en que el caldo entra en ebullición, manteniéndolo luego a fuego medio.
4. No os voy a decir un tiempo para la cocción del arroz, porque cada arroz tiene su aquél. Tenéis que estar pendientes, y esperar a que crezca y pierda ese color blanco intenso, que tornará en un blanco transparente más suave. Eso sí, cuidado con que no se pase: el arroz tiene que quedar con el corazón durito.
5. En los platos sobre los que vayáis a servir la sopa caliente, echaréis un puñadito de ralladura de queso semicurado, y serviréis tal cual, como se ve en la foto.
 

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