*  Exported from  MasterCook  *
 
                    POTATO AND RICE SOUP (PATATA E RISI)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Italian                          Soups/stews
                 Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       md           Carrots
    2       md           Boiling potatoes
      1/4   lb           Parmesan cheese
    6       tb           Olive oil
    2       tb           Tomato paste
    2       md           Celery stalks
    3       qt           Basic Broth (or canned
                         -chicken broth)
    2                    Bay leaves
    1       c            Arborio rice (or long-grain
                         -rice) (7 oz)
                         Salt
                         Freshly-ground black pepper
 
   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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