(Parsley and potatoes soup - Our recipes)

Time: preparation: 20 minutes ........ cooking: about 1 h 3 medium potatoes 2 medium young onions (or half an onion) 2 teaspoons dried thyme 2 teaspoons dried marjoram 2 tablespoons dried chives 4 tablespoons fresh parsley, finely chopped 2 l (72 fl oz - 9 C) water 170 g (6 oz) rice for soup 4 tablespoons extra virgin olive oil Salt Grated Parmesan, if you like easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Pour the water into a pan. Add the potatoes and onions, after peeling, parsley and herbs.
Bring to the boil, half-covered, and keep on cooking for about 30-35 minutes or until potatoes are very soft.
Take away potatoes and onions from the cooking water and mash them with a fork on a dish.
Return purée to the pan, season with salt and bring to the boil again.
Add the rice and cook following the instructions on the package.
The recipe time is calculated for a rice that cooks in 15-18 minutes. If you use a rice with a different cooking time, you have to vary the quantity of the water.
Turn off the gas and pour in the olive oil, stirring.
Let the soup rest for 5 minutes before serving.
Sprinkle with grated Parmesan, if you like.

What's the right wine?
Isonzo Malvasia Istriana: a white wine from Friuli Venezia Giulia - Italy.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".