Potato And Rice Soup Recipe

• 3 med. carrots
• 1/4 pound Parmesan cheese
• 2 tbsp. tomato paste
• 3 quart. chicken broth
• 1 c. aborio or possibly long grain rice
• 2 med. boiling potatoes
• 6 tbsp. extra virgin olive oil
• 2 med. celery sticks
• 2 bay leaves
• Salt & black pepper

1. Peel and coarsely shred the carrots.
2. Peel and cut the potatoes into 1/2 inch dice.
3. Heat the oil in a 6 qt soup kettle.
4. Add in potatoes and saute/fry till lightly browned about 5 min.
5. Add in carrots and tomato paste and cook till carrots are softened about 3 min.
6. Cut celery stalks in half and add in to kettle, along with broth and bay leaves.
7. Season with salt if necessary.
8. Ladle into hot bowls and sprinkle with black pepper and cheese.
9. Makes 8-10 servings.

carrots, parmesan cheese, tomato paste, chicken broth, long grain rice, boiling potatoes, extra virgin olive oil, celery sticks, bay leaves, salt

Taken from cookeatshare.com/recipes/potato-and-rice-soup-47999 (may not work)