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Rice & Radicchio Soup

Rice & Radicchio Soup recipe image
This elegant yet rustic soup blends the earthy sweetness of rice with the distinct bitter crunch of radicchio. The base is a savory vegetable stock enriched with saut&# 195;©ed onions and garlic, creating a warm, aromatic foundation. Topped with delicate strips of prosciutto, fresh sage, and sharp Parmesan cheese, each bowl offers a beautiful contrast of textures and flavors. It is the perfect dish for a chilly evening, offering a sophisticated but simple meal that feels indulgent without being heavy. Serve it as a light lunch or a refined appetizer for dinner parties.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 653.0
Dietary: Gluten-free
Description
This elegant yet rustic soup blends the earthy sweetness of rice with the distinct bitter crunch of radicchio. The base is a savory vegetable stock enriched with saut&# 195;©ed onions and garlic, creating a warm, aromatic foundation. Topped with delicate strips of prosciutto, fresh sage, and sharp Parmesan cheese, each bowl offers a beautiful contrast of textures and flavors. It is the perfect dish for a chilly evening, offering a sophisticated but simple meal that feels indulgent without being heavy. Serve it as a light lunch or a refined appetizer for dinner parties.
Ingredients
  • 1 tablespoon Olive oil
  • 1 cup Onions -- chopped
  • 1 teaspoon Garlic -- chopped
  • 1 1/2 quart Chick
Directions
  1. 1
    In a medium soup pot, heat the olive oil over medium heat until shimmering.
  2. 2
    Add the chopped onions and cook, stirring frequently, for about 4 minutes until softened.
  3. 3
    Stir in the chopped garlic and cook for 1 minute until fragrant.
  4. 4
    Pour in the stock (chicken or vegetable) and bring to a boil.
  5. 5
    Reduce heat to low and simmer for 20 minutes.
  6. 6
    Add the cooked rice to the pot and simmer for 3 more minutes to heat through.
  7. 7
    Season the soup with salt and pepper to taste.
  8. 8
    Remove the pot from the heat.
  9. 9
    Divide the radicchio, prosciutto, sage, and Parmesan cheese evenly among six soup bowls.
  10. 10
    Ladle the hot soup over the garnishes in each bowl and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 653.0kcal
% Daily Value *
Total Fat 16.8g26%
Saturated Fat 4.1g21%
Cholesterol 306.0mg102%
Sodium 269.0mg12%
Total Carbohydrate 6.0g2%
Dietary Fiber 1.0g4%
Sugars 2.5g
Protein 112.3g225%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The ingredient list mentions "Chick" which likely refers to Chicken Stock or Broth. If you prefer a vegan version, use a high-quality vegetable stock.

Radicchio adds a slight bitterness that balances the savory broth. Thinly sliced or julienned radicchio works best so it wilts slightly in the hot soup.

Prosciutto is salty, so taste the soup before adding extra salt. You can omit the prosciutto and parmesan for a lighter, vegetarian version, perhaps adding a drizzle of truffle oil instead.

Ensure the rice is cooked before adding it to the soup to prevent it from absorbing too much liquid and becoming mushy.

Keywords: rice soup, radicchio, italian soup, prosciutto, parmesan, sage, winter soup, comfort food, vegetable stock, easy dinner, appetizer, light meal, garlic, onion, simmered, classic recipe, bowl, broth, herbs, cheese
Read it online: https://www.chefs-mate.com/recipe/rice-radicchio-soup/