Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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