I make no claims of this soup's authenticity, and to be fair, neither does Martha Stewart. But if you're looking for a dead simple and flavorful soup, it's hard to find a better example than this specimen from Martha Stewart's Dinner at Home. Comforting without being heavy, this rice soup comes together in about 30 minutes, and yet tastes like it took hours.
Of course, it helps to have some really good andouille, which, as I've learned the hard way, may be a problem for some people. A good kielbasa will also work, but you'd probably need to add some red pepper flakes to get the kick. (It'd suggest 1/4 to 1/2 teaspoon.) But that's really it. All the other ingredients are easy to find, and cheap. The soup won't blow anyone away, but it's so easy that it might just impress the cook.
Dinner Tonight: Tomato, Rice, and Andouille Soup
About This Recipe
|Active time:||20 minutes|
|Total time:||45 minutes|
- 5 ounces andouille sausage
- 1 tablespoon canola oil
- 1/2 red bell pepper, stemmed, seeded, and minced
- 1/2 yellow onion, minced
- 2 celery stalks, minced
- 1 garlic clove, thinly sliced
- 1 teaspoon fresh thyme, minced
- 1 cup canned whole peeled tomatoes, pureed
- 4 cups chicken stock
- 1/2 cup long-grain white rice
- 1/2 teaspoon apple cider vinegar
- salt and black pepper
Cut three-quarters of the andouille in half lengthwise, and then slice into 1/4-inch-thick slices. Dice the other quarter. Pour the oil into a 4-quart saucepan and turn heat to medium-high. When oil shimmers, add all of the andouille. Cook, stirring occasionally, until it is browned, three to five minutes.
Add the bell pepper, onion, celery, garlic, and thyme. Reduce heat to medium-low, and cook, stirring occasionally, until vegetables are tender, about ten minutes.
Add the tomatoes, stock, and rice. Bring to a boil over high heat, and then reduce heat to a simmer and cook until rice is plump, about 20 minutes. Turn off the heat, stir in the vinegar, and season to taste with salt and pepper.