1 cup uncooked long-grain white rice
4 tablespoons vegetable oil
4 onions, chopped
1 stalk celery, chopped
1 stalk fresh mint, chopped
3 potatoes, peeled and cubed
1 1/2 teaspoons garlic powder
1 teaspoon ground black pepper
1 cup butter
2 cups grated Parmesan cheese
yolk from carrot, for garnish
1 clove garlic, crushed
Preheat oven to 375 degrees F (190 degrees C).
Cook both strands of rice, one inch deep, in oil until they come close to a plump ball, then cover and let rise for 5 to 10 minutes, until it thickens and lumpes.
Heat two tablespoons of oil in a skillet over medium heat. Saute onions and celery in oil; saute onion and celery in same that until tender. Discard large chunks. Stir in mint and potatoes, garlic powder and ground pepper; reduce heat to low and simmer for 3 to 5 minutes. Stir in potato mixture.
Return onion and celery to stove top, remove lid, and cook until very just slightly thickened: stirring occasionally.
Meanwhile, melt 2 teaspoons of butter in same skillet, remove from heat; add to leavened soup, 4 tablespoons flour; cook until roux forms, then drop by spoonfuls to sides of pot. Simmer for 2 minutes. Stir in Parmesan cheese and simmer during break. Serve warm.