St Seraphim Soup

St Seraphim Soup

From Soups from a Monastery Kitchen, Brother Victoire-Antoine, Arcadia Publishing 1996)

4 servings


4 tablespoons butter or oil

8 oz, (225g) rice

3 pts, (1.71) boiling water

1 large carrot, grated

1 onion, sliced 

I green pepper, cut into small pieces

2 tablespoons chopped parsley

salt and pepper to taste

sprinkle of saffron


1. Melt 4 tablespoons butter in a large soup pot and add the cup of rice to it, stirring continuously for 1 or 2 minutes.

2. Immediately add the boiling water, carrot, onion, green pepper, and parsley.

3. Cook the soup over low heat, covered, for about 30 to 40 minutes, until the rice is tender. Add salt and pepper and a sprinkle of saffron for a bit of extra aroma and taste. Let the soup stand, covered, for 10 minutes and serve.