Rice Soup potato and Leeks (2)
Instructions
Peel leeks depriving them of green and part of the roots and then, starting from the top, cut them into 2 lengthwise without divide them.
Rinse under running water to remove any traces of land between the sheaths and thinly slice them up.
Heat the oil in a saucepan, add the leeks, add salt, pepper and let them dry for 10 minutes at moderate fire, mixing them often.
Meanwhile, Peel the potatoes, wash them and cut them first and then sliced, diced small and regular.
When the leeks are wilted, add the potatoes and let them stand for 5-6 minutes in the sauce, stirring often.
Add the hot broth and simmer for about 30 minutes, until the potatoes are tender.
At this point, add the rice and simmer 15 minutes more, stirring occasionally.
Adjust the salt and serve hot soup, sprinkle with cheese and chopped parsley.
Ingredients and dosing for 4 persons
- 200 g of semi-fine rice
- 2 large leeks
- 400 g of potatoes
- 2 tablespoons of olive oil extra virgin
- 120 cl of broth
- 2 tablespoons of grated parmesan cheese
- Chopped parsley
- Salt
- Pepper