Title: Potato and Rice Soup (Patata E Risi)
Categories: Italian Soup
Yield: 8 Servings

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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