| 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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