Instructions: Combine the celery, water, and 1/4 cup (60 ml) of the olive oil in a pot over moderate heat and bring to a boil. Reduce the heat and simmer covered for 15 minutes. Remove from the heat and set aside without draining. Meanwhile, heat the remaining 2 tablespoons (30 ml) olive oil in a large pot over moderate heat.

Saute the onion until tender but not brown. Using a slotted spoon, transfer about half the cooked celery to the pot containing the onion and saute 2 or 3 minutes. Stir in the rice and cook for 2 minutes, stirring frequently. Add the stock and bring to a simmer. Meanwhile, puree the celery mixture, including the liquid, in an electric blender or food processor. Strain and add it to the soup.

Adjust the seasoning with salt and pepper and simmer uncovered until the rice is tender but
still firm, 15 to 20 minutes. Serve garnished with Parmesan and chopped parsley.

Serves 4 to 6.

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