Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 md Carrots -chicken broth)
2 md Boiling potatoes 2 Bay leaves
1/4 lb Parmesan cheese 1 c Arborio rice (or long-grain
6 tb Olive oil -rice) (7 oz)
2 tb Tomato paste Salt
2 md Celery stalks Freshly-ground black pepper
3 qt Basic Broth (or canned

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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