Light Soup With Peas

Name: Light Soup With Peas
Ingredients: 5 cups garlic broth (see recipe); 13 cup long-grain white rice; 2 pounds peas in the pod, shelled (2 cups); 1 tablespoon kosher salt; Freshly ground pepper to taste; Tips from 1-pound bunch of medium asparagus, reserving the stems for another use (or 1/4 pound fiddlehead ferns, well washed)

6 ingredients

16 steps

Ingredients

5 cups garlic broth (see recipe)
13 cup long-grain white rice
2 pounds peas in the pod, shelled (2 cups)
1 tablespoon kosher salt
Freshly ground pepper to taste
Tips from 1-pound bunch of medium asparagus, reserving the stems for another use (or 1/4 pound fiddlehead ferns, well washed)

Directions

1

In a small saucepan, bring 1 cup of the broth to a boil with the rice.
2

Cover, lower the heat, and simmer for 13 minutes.
3

In a medium saucepan, add half of the peas to the remaining broth, and bring to a boil.
4

Lower the heat, and simmer for 5 minutes.
5

Strain, reserving the liquid.
6

In a blender, puree peas with a little reserved liquid.
7

Whisk together remaining liquid and the puree.
8

Season with salt and pepper.
9

The soup can be made ahead up to this point and refrigerated for up to 2 days.
10

Return the soup to the stove, and bring to a boil.
11

Stir in the remaining peas (and the fiddleheads, if using).
12

Return to a boil, lower the heat, and simmer for 3 minutes.
13

Add the rice, and simmer for 2 minutes longer.
14

If using the asparagus instead of the ferns, add them and the rice after the peas have simmered for 3 minutes.
15

Simmer for 2 minutes longer.
16

Serve immediately.