Rice And Spring Pea Soup

[Guest guest]

Any reference to stock was changed to vegetarian chicken broth. kathleen

 

 

* Exported from MasterCook *

 

Rice And Spring Pea Soup

 

Recipe By : Lidia Matticchio Bastianich, Universal Press Syndicate, 2/02

Serving Size : 6 Preparation Time :0:00

Categories : Rice Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

1 medium onion -- finely diced

(about 1 1/2 cups)

2 cloves garlic -- chopped fine

1 pound fresh peas -- shelled

(about 1 1/2 cups shelled peas)

OR 1 10-ounce box frozen defrosted peas -- drained

1/2 cup finely chopped celery -- including leaves

Salt

Freshly ground black pepper

8 cups vegetarian chicken broth

(or canned reduced-sodium broth)

1 cup Arborio or other Italian short-grain rice

1/2 cup grated Parmigiano Reggiano cheese

 

(Poster's note: any reference to stock was changed to vegetarian chicken

broth.)

 

Heat the olive oil and butter in a 4- to 5-quart pot over medium heat until

butter is foaming. Stir in the onion and cook, stirring, until light

golden, about 8 minutes. Add the garlic and cook until golden, 1 to 2 minutes.

 

Stir in the peas and celery, season the vegetables lightly with salt and

pepper and cook, stirring occasionally, until the peas are softened, about

5 minutes. Add the broth and bring to a boil over high heat. Adjust the

heat to simmering and cook until the peas and other vegetables are very

tender, about 20 minutes.

 

Stir in the rice and cook until tender, 12 to 14 minutes, stirring

occasionally. Remove the soup from the heat and check the seasonings,

remembering the cheese will add a little saltiness. Stir in the grated

cheese and serve immediately.

 

Serves 6.

 

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