Ingredients
3 medium carrots
2 medium boiling potatoes
1/4 lb parmesan cheese
6 tbsp olive oil
2 tbsp tomato paste
2 medium celery stalks
3 qt basic broth (or canned chicken brot, h)
2 bay leaves
1 cup arborio rice (or long-grain rice) (, 7 oz)
1 salt
1 freshly-ground black pepper
Directions
PREPARATION: Peel and coarsely shred the carrots. Peel and cut the
potatoes into 1/2-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.
Servings: 8 servings
Potato & Rice Soup (Patata E Risi) Recipe brought to you by Recipe Ideas
Categories: Rice; Soup; Vegetable
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We hope you enjoy this Potato & Rice Soup (Patata E Risi) recipe.
