Rice and Parsley Soup
A light soup that is traditionally eaten at family gatherings in Italy
INGREDIENTS
2 boiling potatoes, cut in large chunks
2 tbsp extra virgin olive oil
salt & ground black pepper
1 litre/1 US quart vegetable stock
210 g/1 1/4 cup white rice
2 tbsp chopped fresh flat-leaf Italian parsley
15 g/ 1 tbsp butter
Put the potatoes, oil, and some salt and pepper in a saucepan with the vegetable stock. Simmer until the potatoes are tender, then remove them with a slotted spoon and transfer them to a plate. Mash with a fork. Replace the potatoes back in the broth and bring back to a boil. Add the rice and cook over allow flame for about 15 minutes, until tender.
Remove from the heat. Add the parsley, butter and seasoning to taste. Transfer to a warmed soup tureen and serve.
Serves 4