When I was little, often at Christmas, my mother served a soup with sherry (English name for sherry). Reference should be made in the 60s, when we were more easily access to that port sherry. We liked his drinking sherry.
In the tasting, this allowed us to experience this thing that is so intriguing and alcohol also gave us the opportunity to ask my mother why she put so little in its rice consumption. She replied: "This is not a rice soup, which I offer to my guests, it is a consomme with sherry, we want it to taste the broth and sherry. Rice is there, just to look pretty, and it's fun to catch a few grains with a spoon from time to time. "It was of course reasoning was a big, complicated enough, after all, but the tasting we realized that Mom was right.
Since that time, I happened to have eaten the beef to guests, but rarely, I must admit. It may at first glance give the impression we are a bit lazy in the kitchen. Think about it: a consomme, canned, which you add water and port instead of sherry in my case, and a few grains of rice already cooked.
But when you present this voucher soup to your guests once they have tasted, they suddenly become happy. The refined taste Maslach, I would say, a repairing effect between two services often high, as is the case during the Christmas dinner and New Year.
Returning from a trip outside when it is very cold, it is also consumed a good little drink!
consommé with port
6 servings 2 cans Campbell's consomme of 284 ml each
2 cans of water of 284 ml each of which you have removed 4 tbsp tablespoons water
4 c. chopped 6 tbsp port
Tea cooked rice (I took Basmati)
Heat first 3 ingredients. Add rice and serve.
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