Soup With Leeks

Preparation:

Preparation: Peel and wash the leeks, use only the white part cut into slices. Put them in a saucepan with the finely chopped carrot and celery, the oil and two tablespoons of water. Let simmer for a few minutes on low heat. Add a liter and a half of cold water, raise the heat, bring to the boil, add the rice, salt, mix carefully. When the soup starts boiling again, lower the heat a little and cook for 20 minutes, stirring occasionally with a wooden spoon. Pour into tureen. Serve the soup with plenty of grated cheese.