Rice And Pea Soup Recipes

SPLIT PEA AND RICE SOUP

Steps:

• Rinse the peas.
• Put them in a soup pot with 3 cups of water and bring to a boil.
• Reduce heat, cover, and simmer for 45-60 minutes.
• Meanwhile, saute the onions and garlic in olive oil until onions are translucent.
• Mix in the spices and saute for 5-10 minutes, stirring frequently to prevent burning. Set aside.
• When peas are cooked, stir in the onion mixture along with the stock.
• Add the lemon juice and cooked rice and season with salt and pepper.
• Stir in the parsley and gently reheat.

RICE AND SPRING PEA SOUP

Steps:

• Heat the olive oil and butter in a 4- to 5-quart pot over medium heat until the butter is foaming. Stir in the onion and cook, stirring, until light golden, about 8 minutes. Add the garlic and cook until golden, 1 to 2 minutes. Stir in the peas and celery, season the vegetables lightly with salt and pepper, and cook, stirring occasionally, until the peas are softened, about 5 minutes. Add the chicken stock and bring to a boil over high heat. Adjust the heat to simmering and cook until the peas and other vegetables are very tender, about 20 minutes.
• Stir in the rice and cook until tender, 12 to 14 minutes, stirring occasionally. (For a firmer texture, cook the rice a few minutes less.)
• Remove the soup from the heat and check the seasonings, remembering the cheese will add a little saltiness. Stir in the grated cheese and serve immediately.

RICE AND PEA SOUP

Steps:

• Pour the olive oil into the heavy pot and set over medium heat. Stir in the bacon pieces, and cook for several minutes to render the fat. When the bacon starts to crisp, stir in the leek (and fresh peas, if using). Cook, stirring frequently, until the leek is wilted and the bacon is caramelized, about 6 minutes.
• Meanwhile, heat 3 quarts water to a simmer. Pour into the pot with the leek and bacon, add the tablespoon salt, and stir well. Rapidly bring to a boil, then adjust the heat to maintain active bubbling, and cook for an hour or longer, to build flavor in the soup base. Cook covered or uncovered, to reduce the soup rapidly or slowly, to a consistency you prefer (see headnote).
• Stir in the frozen peas, if using. Return the soup to a bubbling simmer, and cook for 20 minutes before adding the rice. (If fresh peas are already cooking in the pot, stir in the rice after the hour or so of cooking, when the volume has reduced.) Use 3/4 cup rice for a looser soup, or a full cup of rice for a denser one. Return the soup to the active simmer, taste, and stir in 1/2 teaspoon or more salt-remember that more rice needs more seasoning.
• Cook the rice for 10 minutes or so, stirring occasionally, until the grains are cooked through but not mushy. Turn off the heat; stir in the parsley and grated cheese; season the soup with lots of freshly ground black pepper. Serve immediately, passing more cheese and olive oil at the table.

RICE AND SPRING PEA SOUP (RISI E BISI)

Steps:

• Heat the olive oil and butter in a 4 to 5 quart pot over medium heat until the butter is foaming.
• Stir in the onion and cook, stirring, until light golden, about 8 minutes.
• Add in the garlic and cook until golden, 1-2 minutes.
• Stir in the peas and celery; season the vegetables lightly with salt and pepper, and cook, stirring occasionally, until the peas are softened, about 5 minutes.
• Add the chicken stock and bring to a boil over high heat.
• Adjust heat to simmering and cook until the peas and other vegetables are very tender, about 20 minutes.
• Stir in the rice and cook until tender, 12-14 minutes, stirring occasionally (for a firmer texture, cook the rice a few minutes less).
• Remove the soup from the heat and check the seasonings, remembering the cheese will add a little saltiness.
• Stir in grated cheese and serve immediately.

WILD RICE AND SPLIT PEA SOUP

Steps:

• Sauté onion garlic, celery and mushrooms in oil.
• Stir in water, split peas, carrots, potatoes, herbs and rice. Bring to a simmer. Reduce heat to a simmer and cook until peas are tender.
• Serve hot with some crusty bread.