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    You are in: Home / Italian / Rice and Potato Soup Recipe
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    Rice and Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    Chef Julien's Note:

    One of my favourite winter soups belongs to the traditional family cuisine of my town. The literary source is Ada Boni's "La cucina di Roma" which I think has not been translated but I suppose her "Italian Regional Cooking" should include it as well. The real sources, though, are my mother and especially my grandmother, Carlotta, who was able to share the same memories of culinary simplicity that inspired Ada Boni.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the potatos in small cubes or, for a faster and more cremy soup, into small, very thin squares.
    2. 2
      Chop onion, garlic, carrot, celery and parsely into a very very thin mix known in Rome as "battuto", beaten.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Bring the soup to the table when the rice is still a bit hard, and let people add freshly grated parmigiano.

    Ratings & Reviews:

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    Nutritional Facts for Rice and Potato Soup

    Serving Size: 1 (297 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 476.0
     
    Calories from Fat 258
    54%
    Total Fat 28.6 g
    44%
    Saturated Fat 4.6 g
    23%
    Cholesterol 3.6 mg
    1%
    Sodium 109.8 mg
    4%
    Total Carbohydrate 49.0 g
    16%
    Dietary Fiber 4.7 g
    19%
    Sugars 2.9 g
    11%
    Protein 7.1 g
    14%

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