Rice and celery soup
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For 4 people: 1 handful of rice per person for 2 sticks of celery soup-1 heart and 1 medium white onion-potato-1-1/2 head of Endive-1 liter of vegetable broth-margarine-sale
Fry chopped onion in margarine, then add the chopped well washed, drained Endive and let flavor in the sauce.
Add the coarsely chopped celery, diced potatoes and the remaining onion. Stir for a few minutes, then add the vegetable stock already salty earlier in the right quantity to make a slightly liquid soup, because then you'll have to add the rice.
Boil the rice in boiling salted water and when it is half cooked, drain and let it finish cooking in the soup with the other ingredients.
Ricetta tradizionale abruzzese.
(Thanks to Daniela P.)