- 1 small bunch sorrel
- 1 bunch chervil
- 1 medium-sized lettuce
- 100 g (3 oz) round or short-grained rice
- 3 tbsp butter
- 1 pinch coarse salt
- Freshly ground pepper to taste
Carefully wash, drain and dice the herbs and lettuce.
Melt about 1 tablespoon of butter in a saucepan. When it begins to foam, throw in the chopped herbs and lettuce and stir briskly. Add a pinch of coarse salt and a grind of pepper and wilt for 5 minutes. Pour in 1 liters (6 cups) of hot water and simmer for 15 minutes.
Rinse the rice in cold water to remove the starch (the water should run clear
when you drain it), then pour it into the pan. Stir well to combine with the herbs and lettuce and then bring to a gentle boil for 30 minutes.
Mix well and pour the boiling soup into a soup tureen with 2 tablespoons of butter. Serve immediately.
Recipe courtesy of The Monet Cookbook: Recipes from Giverny by Florence Gentner, Francis Hammond (Photographer)
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