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Potato and rice soup (patata e risi)

Yield: 8 servings

Ingredients:

• 3 md Carrots -chicken broth)
• 2 md Boiling potatoes 2 Bay leaves
• 1/4 lb Parmesan cheese 1 c Arborio rice (or long-grain
• 6 tb Olive oil -rice) (7 oz)
• 2 tb Tomato paste Salt
• 2 md Celery stalks Freshly-ground black pepper
• 3 qt Basic Broth (or canned

Instructions:

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.

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