| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Grains | Italian | Italian, Soups/stews, Rice | 8 | Servings |
INGREDIENTS
| 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 |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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