Soup with leeks
Instructions
Peel and wash the leeks, white part only, cut into rings.
Put them in a saucepan with carrot and celery finely chopped, oil and two tablespoons of water.
Let simmer a few minutes over low heat.
Add a ½ litre of cold water, turn up the heat, bring to a boil, add the rice, salt, stir carefully.
When the soup boil, lower the heat slightly and bring to cooking for 20 minutes, stirring occasionally with wooden spoon.
Pour into soup tureen.
Serve the soup with plenty of grated cheese.
