Recipe - Potato And Rice Soup (Patata E Risi)

3 md Carrots
2 md Boiling potatoes
One fourth pound Parmesan cheese
6 tablespoon Olive oil
2 tablespoon Tomato paste
2 md Celery stalks
3 qt Basic Broth (or canned
chicken broth)
2 Bay leaves
1 cup Arborio rice (or longgrain
rice) (7 oz)
Salt
Freshlyground black pepper

PREPARATION: Peel and coarsely shred the carrots. Peel and cut the
potatoes into 1/2inch dice. Grate the cheese (1 cup).

COOKING: Heat the oil in a 6quart 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini