Pea, asparagus and rice soup is a delicious way to eat more greens. Enjoy rice soup.Preparation 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. Preheat oven to 200°C. 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.
2. Meanwhile, to make the Romano sticks, use a vegetable peeler to shave half the cheese. Finely grate remaining cheese. Cut pastry in half, then each half into 8 slices. Place slices on an oven tray lined with baking paper. Sprinkle with grated cheese. Bake in preheated oven for 10 minutes or until puffed and golden.
3. Stir parsley into soup. Ladle soup into serving bowls. Sprinkle with shaved cheese. Serve with the Romano sticks.
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
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