Potato & Rice Soup (Patata E Risi)
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Potato & Rice Soup (Patata E Risi)
  Potato    Rice    Italian    Soups  
Last updated 6/12/2012 1:18:48 AM. Recipe ID 49848. Report a problem with this recipe.
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      Title: Potato & rice soup (patata e risi)
 Categories: Italian, Soups/stews, Rice
      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)
           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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Recipe ID 49848 (Apr 03, 2005)

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