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This pea, dill and rice soup will warm up the insides on a cold winter's night.
Preparation Time 5 minutes
Cooking Time 15 minutes
Ingredients (serves 4)
1 tbs olive oil
1 leek, white part only, thinly sliced
2 celery sticks, finely chopped
2 garlic cloves, crushed
1/2 cup (100g) long-grain rice
1 litre (4 cups) chicken or vegetable stock
1 1/2 cups (230g) frozen peas
2 tbs lemon juice
2 tbs finely chopped fresh dill
Method
1. Heat the oil in a large saucepan over medium heat. Add the leek and celery and cook, stirring, for 5 minutes or until the leek softens. Add the garlic and rice and cook, stirring, for 1 minute or until well combined. Add the stock and bring to the boil. Reduce heat to medium-low and cook for 10 minutes or until the rice is tender.
2. Add the peas and cook for 1 minute or until bright green and heated through. Remove from heat. Add the lemon juice and dill and stir to combine. Taste and season with salt and pepper. Ladle soup among serving bowls. Serve immediately.
Source
Notebook: - July 2009, Page 157
Recipe by Sarah Hobbs
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Pea, asparagus and rice soup with Romano sticks
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