Recipe for Aromatic Soup with Rice and Potatoes
A delightful aromatic soup with rice and potatoes, enriched with fresh arugula and basil. Perfect for a comforting and flavorful meal, this soup is simple to prepare and rich in balanced flavors. Try it with crispy homemade bread croutons drizzled with olive oil for an extra twist.
Instructions
- Start by peeling the potatoes and cutting them into uniformly sized cubes to ensure even cooking.
- Finely chop the onion and garlic, then take a large pot and melt a knob of butter with a drizzle of olive oil.
- Add the chopped onion and garlic to the pot and sauté until they become translucent, being careful to stir to prevent burning.
- Add the potato cubes to the sauté, stirring well to season them with the seasoning.
- Pour the boiling broth into the pot with the potatoes and bring to a boil. Let it cook for about 15 minutes or until the potatoes are tender.
- Meanwhile, wash the arugula and basil, pat them dry, and coarsely chop them with a sharp knife.
- When the potatoes are cooked, add the rice together with the chopped arugula and basil, stirring well to distribute the flavors evenly in the soup.
- Continue cooking according to the times indicated on the rice package until it is al dente, tasting occasionally to adjust the salt if necessary.
- Serve the aromatic soup hot in deep plates, optionally garnishing with some whole basil leaves for a decorative touch.
Notes
To add a crunchy twist to your aromatic soup, you can add some toasted homemade bread croutons in olive oil and rub them with a fresh garlic clove before serving.