Rice and Potato Soup
Ready In: 1 hr
Serves: 4
Ingredients
- 8 tablespoons olive oil
- 2 large potatoes
- 1 small carrot
- 10 cm celery
- 1 teaspoon parsley
- 1⁄4 small onion
- 1 garlic clove
- 4 tablespoons tomato puree
- 1 cup risotto rice
- 4 tablespoons parmigiano-reggiano cheese
Directions
- Cut the potatos in small cubes or, for a faster and more cremy soup, into small, very thin squares.
- Chop onion, garlic, carrot, celery and parsely into a very very thin mix known in Rome as "battuto", beaten.
- In a deep pot heat the oil, add the chopped vegetables and stir for a few seconds. Add the tomato souce and salt if needed, and let it cook for a couple of minutes until it fries.
- Pour at least 4 cups of water and, when it boils, add the potatoes. Let the soup cook for a few minutes until the potatoes are tender, then add the rice.
- Bring the soup to the table when the rice is still a bit hard, and let people add freshly grated parmigiano.
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