Potato & rice soup (patata e risi)

Yield: 8 Servings

Measure Ingredient
3 mediums Carrots
2 mediums Boiling potatoes
¼ pounds Parmesan cheese
6 tablespoons Olive oil
2 tablespoons Tomato paste
2 mediums Celery stalks
3 quarts Basic Broth (or canned chicken broth)
2 \N Bay leaves
1 cup Arborio rice (or long-grain rice) (7 oz)
\N \N Salt
\N \N Freshly-ground black pepper

PREPARATION: Peel and coarsely shred the carrots. Peel and cut the potatoes into ½-inch dice. Grate the cheese (1 cup).

COOKING: Heat the oil in a 6-quart soup kettle. Add the potatoes and saute until lightly browned, about 5 minutes. Add carrots and tomato paste and cook until carrots soften, about 3 minutes. Cut celery stalks in half and add to the kettle along with the broth and bay leaves. Bring to a boil, cover and simmer for 45 minutes, skimmimg occasionally. Add rice and simmer until tender, 18 to 20 minutes longer. Discard celery and bay leaves. Season with salt, if necessary.

SERVING: Ladle soup into warm bowls. Sprinkle with ground black pepper and cheese.

Makes 8 to 10 servings.

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

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