1 cup rice
1 medium onion, chopped
1 cup peas
1/4 pound butter
1/2 pound ham, chopped
1 cup celery, chopped
1 quart soup stock
salt and pepper to taste

Cook rice in butter to a golden color, add onion, celery and ham; stir in hot soup stock gradually, add peas, stir and simmer about 30 minutes or longer.

The soup, when ready to eat, should have the consistency of porridge.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Karel Dujardin: Italian Actors, 1657.

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