Potato & rice soup (patata e risi)
8 Servings
Ingredients
Quantity | 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 | Bay leaves | |
1 | cup | Arborio rice (or long-grain rice) (7 oz) |
Salt | ||
Freshly-ground black pepper |
Directions
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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