Rice ad Spring Pea Soup

By á-478

Ingredients

• 2 TBSP EVOO
• 2 TBSP unsalted butter
• 1 med onion, finely diced
• 2 cloves garlic, minced
• 1 bay leaf
• 1 pound fresh peas, shelled or one 10 ounce box frozen peas defrosted
• 1/2 cup finely chopped celery, including leaves
• salt, pepper
• 8 cups chicken stock
• 1 cup arborio rice
• 1/2 cup parmesan
• Scallions to garnish,

Details

Servings 6

Preparation

Step 1

Heat EVOO and butter over med heat until butter foams. Stir in onion and cook, 8-10 mins.

Add garlic and cook 1-2 mins.

Add bay leaf. 30 sec

Add peas and celery, season lightly with salt and pepper and cook, stirring occasionally until peas softened, 5 mins.

Add chicken stock and bring to boil over high heat, adjust to simmer and cook til tender 20 mins.

Stir in rice and cook til tender 12-14 mins.

Remove from heat, season, (cheese will add saltiness), serve.

Drizzle EVOO and scallions for garnish