Pea, asparagus and rice soup
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Author: Michael Verhoef Status: published Published: Nov 09,2009 license cc-by-nc-nd tags: Food, rice, Dinner, bread, Soup, peas, 2008, asparagus, bread rolls,
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Share on TwitterPreparation Time
20 minutes
Cooking Time
30 minutes
Ingredients (serves 4)
* 60g butter
* 1 large leek, white part only, sliced
* 2 garlic cloves, crushed
* 1 cup (220g) arborio rice
* 1L (4 cups) vegetable stock
* 1 cup (250ml) water
* 1 cup (150g) fresh-shelled or frozen peas
* 1/2 bunch (about 100g) thin asparagus, trimmed, cut into 4cm pieces
* 100g Romano cheese
* 1 sheet (25cm) ready-rolled frozen puff pastry, just thawed
* 2 tbs chopped flat-leaf parsley
Method
1. Melt the butter in a large saucepan over medium heat. Add leek and garlic, and cook, stirring, for 5 minutes or until soft. Add rice and stir. Add stock and water and bring to the boil. Reduce heat to medium-low and simmer for 12 minutes or until rice is almost tender. Stir in peas and asparagus, and cook for 3 minutes or until tender. Stir parsley into soup. Ladle soup into serving bowls. Sprinkle with shaved cheese (i missed this and i did think it could use something like cheese - ah well there you go)
Notes & tips
* Chopped prosciutto can be added to this soup, which is based on an Italian dish, risi e bisi (literally rice and peas).
Source
Notebook: - September 2007 , Page 144
Recipe by Cynthia Black
