This soup is prepared in Lebanon in the spring, when you see the first early vegetables. Soup can feed and even without rice, if it assumes some kind of significant dish. And the holiday version, then the soup add the artichokes, green beans and peas. Importantly, all the ingredients were kept in a green color. Well, we in the North "early" vegetables just appear, so it's time to cook this soup!
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Prepare the vegetables, wash them and dry.
We will also need these products.
Put the rice in a saucepan, pour plenty of boiling water, salt. Bring to boil, cook over medium heat for 15 minutes, drain in a sieve.
The leaves of celery to defer. The celery cut into slices about 1 cm thick.
White and 3-4 cm of the green part of the leeks cut into fat rings, rinse in a colander under cold running water between the leaves of the leek sometimes hides the sand.
Put the leeks in a saucepan.
Add the celery and cover with cold broth. On medium heat bring to boil, reduce heat to small and cook under cover for 30 minutes.
Zucchini cut in half lengthwise and then into thick slices about 0.7 cm
Chop with a knife the garlic and celery greens.
Squeeze the juice of half a lemon.
In the soup add the rice, garlic, herbs, salt and sugar to taste (about 1 tsp or a bit more).
Bring to boil and cook on low heat for 5 minutes.
Add the mint and cook under cover for another 5 minutes.
Serve the soup immediately, otherwise the rice will swell and the soup will turn to mush!
If you are not going serve soup immediately, then cook the rice until cooked, but soup do not add. When you serve the soup, put the rice in a separate bowl - let each put it in a bowl of soup as much rice as you want.