Potatoes soup

Minestra di patate




preparation time: 15
cooking time: 50
portions: 4


ingredients


Potatoes 700 g
Tomato concentrate 20 g
thyme 5 rametti
black pepper
Carnaroli rice 350 g
White onions 1
Rosemary 2 sprigs
Vegetable broth 1,5 l
Grana Padano DOP (to be grated) 40 g
Fine salt


preparation

To prepare the potato soup started by boiling the vegetable stock in a pot, then take care of the potatoes: peel and cut into slices and then reduce each slice into cubes of about 1 cm.

Now proceed to prepare the sauté: chop the onion then, in a large pot, pour the oil and add the chopped onion leaving it stew for about ten minutes and wetting it if necessary with a ladle of hot broth to prevent it from burning .

After 10 minutes, add the diced potatoes. Then add together the sprigs of thyme and rosemary (keeping aside one of thyme) with a kitchen string and add them to the pot. Cover everything with the hot broth and cook for 20 minutes.

After 20 minutes remove the aromatic bouquet using a kitchen tongs and add the rice. You can use both Arborio and Carnaroli rice. Add the boiling broth again to cover all the rice and potatoes.

Then add the tomato paste and mix well to make it mix. Add salt and pepper and continue cooking for another 20 minutes, adding more broth when needed. When the rice and the potatoes are cooked, add the Grana Padano and add a last mixture of broth and, if necessary, add a little more pepper.

Add the thyme leaves of the sprig that you have previously kept aside and stir one last time before serving: your potato soup is ready to be tasted!