RICE AND POTATO SOUP

RICE AND POTATO SOUP image

Yield 4 people

Number Of Ingredients 10

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8 tablespoons olive oil
2 large potatos
1 small carrot
1 piece of celery stalk (approx. 10 cm long)
Some parsley
A quarter of a small onion
1 clove of garlic
4 tablespoons of good tomato souce
1 cup risotto rice
Parmigiano-Reggiano cheese

Steps:

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.