Potato and 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.