Preparation:
Heat butter in kettle or large saucepan. Add onion and cook for 10 minutes, or until onion is browned. Add tomatoes and continue cooking for 10 minutes, stirring frequently.
Add potatoes, 2 cups water, bay leaf, garlic, and salt. Bring to boil. Cover and simmer for 20 minutes. Add remaining water. Bring again to boil. Discard garlic and bay leaf. Strain, reserving liquid.
Mash vegetables. Stir in cooking liquid. Return to pan. Bring to boil. Add rice. Cover and simmer for 15 minutes. Serve hot, in soup plates or individual cups.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
