Potato And Rice Soup (patata E Risi)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Grains | Italian | Italian, Rice, Soups/stews | 8 | Servings |
INGREDIENTS
| 3 | Carrots | |
| 2 | Boiling potatoes | |
| 1/4 | lb | Parmesan cheese |
| 6 | T | Olive oil |
| 2 | T | Tomato paste |
| 2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 247
Calories From Fat: 132
Total Fat: 15g
Cholesterol: 12.5mg
Sodium: 625.6mg
Potassium: 455.3mg
Carbohydrates: 18.9g
Fiber: 2.1g
Sugar: 2.4g
Protein: 9.6g