Potato & Rice Soup
Yield
8 servingsPrep
15 minCook
75 minReady
90 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
carrots
|
|
| 2 | medium |
potatoes
|
*
|
| ¼ | pound |
Parmesan cheese
|
|
| 6 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
tomato paste
|
|
| 2 | medium |
celery stalks
|
*
|
| 3 | quarts |
stock
or canned chicken broth |
*
|
| 2 | each |
bay leaves
|
*
|
| 1 | cup |
arborio (short-grain) rice
or long-grain rice |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
carrots
|
|
| 2 | medium |
potatoes
|
*
|
| 113.4 | g |
Parmesan cheese
|
|
| 9E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
tomato paste
|
|
| 2 | medium |
celery stalks
|
*
|
| 3 | quarts |
stock
or canned chicken broth |
*
|
| 2 | each |
bay leaves
|
*
|
| 237 | ml |
arborio (short-grain) rice
or long-grain rice |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Peel and coarsely shred the carrots.
Peel and cut the potatoes into ½-inch dice.
Grate the cheese (1 cup).
Heat the oil in a 6-quart soup kettle.
Add the potatoes and sauté 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.
Ladle soup into warm bowls.
Sprinkle with ground black pepper and cheese.
