Cooking Recipe Potato & Rice Soup (Patata E Risi)
Recipe Ingredients
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.