Ingredients
- 3 carrots
- 2 boiling potatoes
- 2 celery stalks
- 2 bay leaves
- 2,800 ml basic broth
- 110 gr salt black pepper (freshly ground)
- 90 ml olive oil
- 40 gr parmesan cheese
- 34 gr tomato paste
PREPARATION: Peel and coarsely shred the carrots. Peel and cut the potatoes into 1 cm dice. Grate the cheese (1 cup). COOKING: Heat the oil in a 6 litre 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]
