Italian rice soup with leek

Ingredients for 4 servings:

• 1 onion(s)
• 2 stalk(s) leeks
• 1 cup rice
• 1 tbsp tomato paste
• 1 liter meat broth
• some celeriac
• 1 bunch of parsley
• 50 g cheese (Emmental)
• salt and pepper
• 1 tbsp butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the rice and let it soak. Finely chop the onion and celery and slice the leek into rings. Sauté the onions and celery in butter until translucent, then add the leek and sauté. Add the rice and tomato paste and sauté briefly, then pour in the broth. Bring the soup to a boil and simmer until the rice is tender. Finely chop the parsley and grate the cheese. Stir both into the soup, season with salt and pepper, and serve. We often serve it with baguette.