Rice Soup

I simply love soups. All types of soups. Specially the ones that are a full meal by themselves like this Rice Soup.

Since I was a child I used to be the happiest when mama makes soup. She always made different ones and they all are sooooo good.

This is a recipe I developed myself and has become since a family favorite. Its simple to make and is very satisfying.

You will need:

  • Lamb stock recipe , about 5 cups stock
  • 1/2 cup cooked and shredded lamb pieces *
  • 1 tablespoon samneh or ghee **
  • 1 medium onion, chopped
  • 1/2 cup rice
  • 1/2 teaspoon cardamom powder
  • salt and pepper, to taste
  • 1 tablespoon chopped parsley, optional
  • lemon juice for serving

* You can use ones that you made the lamb stock with or use leftover lamb meat

** Samneh and ghee are clarified butter so they have a higher burning point but have the same flavor as butter. If you don’t have it available replace it with an equal parts of butter and oil

Direction:

Rice Soup - melt gee then add onion

Start by melting the samneh or ghee, then add the onions and cook until translucent.

Rice Soup - add lamb

Add the shredded lamb meat pieces and cook for a while.

Rice Soup - add rice

Stir in the rice and cook for a minute or two. You want all the flavors to blend through. This step is specially important if you are using leftover meat.

Rice Soup - add stock and cardamom

After 2 to 3 minutes of stirring, add the lamb stock, cardamom and season with salt and pepper. Bring the soup to a boil, then simmer until the rice is cooked. Taste and see if it needs more seasoning.

Rice Soup - add parsely

Before serving, if you like, you can add parsley. Add it after you take it of the heat so it stays green and doesn’t wilt down.

Rice Soup - Serve

Serve it with a squeeze of lemon.

This amount serves 6 to 8.

Happy cooking, and as we say in Arabic “Sahha Wi Afia”

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