Pea & Carrot Soup with Rice

Ingredients

  • 1 large or 2 small cloves garlic, halved
  • 3 tablespoons pine nuts, toasted
  • ¼ - 1/3 cup grated parmigiano-reggiano
  • ½ cup fresh mint leaves
  • 1 cup flat-leaf parsley leaves
  • 2 cups fresh or thawed frozen organic peas
  • Salt and pepper
  • + 7 more ingredients
    • 2 leeks--halved lengthwise, thinly sliced crosswise and thoroughly rinsed
    • 4 carrots, peeled and cut into ¼-inch cubes
    • 1/3 cup plus 2 tbsp. EVOO
    • 6 cups chicken stock
    • 1 cup white rice
    • 1/3 cup orzo
    • 2 tablespoons butter

1. In a medium saucepan with a tight-fitting lid, melt the butter over medium heat. Add the orzo and toast until deep golden and fragrant. Stir in the rice, add about 2 cups chicken stock and bring to a simmer. Cover and cook, stirring occasionally and adding a bit more stock if the rice begins t...

View full recipe at SpringPad

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