1832 - The Cook's Own Book

Rice Soup

DDV CULINARY

Carefully blanch some well picked rice, then drain it on a sieve;
put about a tea-cupful in the soup-pot,
with one head of celery,
and a quart of consomme,
and let it simmer by the side of the stove for three hours.
If it thickens too much add more consomme,
season with a little salt;
take out the celery,
and send the soup to table.