A Late Winter Sizzler

Here we are at the tail-end of Winter ( the beginning of the tail for many) and if you are anything like me you are feeling a bit down and out with the cold-weather doldrums. What to do ? Well , make soup , of course.

This is not a novel idea , i know . Many bloggers and foodies turn to their favorite soup recipes at this time of year . Check out a good and hearty one at Frangible Pie , while you are at it. My friend Fleur inspired me with her enthusiasm and soup-making skills to put forth an old stand-by from my childhood- a simple , but delicious Tomato Rice soup that can also be transformed into a Chinese classic - Sizzling Rice Soup .
Here are both recipes - adapted from memory by me.
Stir up some goodness tonight !

Tomato Rice Soup with Onions

1 large can of crushed tomatoes
3 cups of chicken stock
3 large sweet onions or a bunch of pearl onions
1 clove of garlic
1 tablespoon butter
1 tablespoon fresh chopped basil
1 cup of rice , cooked or quick cook is fine for this
salt & pepper to taste

Saute onions first , in butter if you want to add them chopped-
my mother always added them whole and let them cook in the soup-
(i always liked breaking apart the softened whole onions in my bowl,
it was part of the fun ! )
add garlic , basil and tomatoes , saute slightly and then add chicken stock.
Stir and season as needed.
I let this simmer at a lowish heat until the onions are cooked , then i add the cooked rice
just before serving , making sure to heat through. This way the rice doesn't absorb all of the liquid in the pot . Of course if you use quick cook rice you must cook it longer .
Thick or thin , this is a tasty , comforting soup with a bright flavor.

now for it's exotic transformation ....

Chinese Sizzling Rice Soup

Cook above recipe as is but do not add the rice - add the following;

Additional ingredients may include :

1/2-1 cup small shrimp and/or chicken
1/2 cup thinly chopped (julienned) bamboo shoots or water chestnuts
1/4 cup chopped celery
1/4 cup chopped mushrooms
1/2 cup carrots , coined (or peas or snow peas ,julienned)
1/8 cup julienned ginger root (peeled)
1 tablespoon peanut oil

Stir-fry above ingredients and add to soup base.
Form cooked rice into thin patties and fry quickly in remaining oil, adding more if necessary. Don't let them get too brown - very lightly colored is what you are aiming for.
Drain on towels and ladle soup into bowls adding rice immediately to bowls when serving for the 'sizzle' effect.

There you have it -two great soups from a simple base .
Don't you feel warm and fuzzy all over already ?
; )