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Rice and Pea Soup
2 tablespoons butter
1 white onion, chopped
4 garlic cloves, thickly sliced
1/4 teaqspoon red pepper flakes
2 tablespoons + 1/4 cup chopped fresh Italian parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (10-ounce) packages frozen peas
1 (3-inch) piece Parmigiano Reggiano cheese rind
6 cups Vegetable or Chicken Stock
3/4 cup short-grain rice, preferably arborio
1/4 cup freshly grated Pamigiano Reggiano cheese
Serves 6 to 8
Melt the butter in a small stockpot or Dutch oven set on medium-high heat until sizzling, about 2 minutes. Add the onion, garlic, red pepper flakes, 2 tablespoons of the parsley, the salt and pepper and cook for 3-4 minues, until the onions are soft. Add the frozen peas, cheese rind (if you wish) and stock and bring to a boil. Reduce the heat to low and simmer, covered, for 5 minutes.
Process half the soup in a food processor or blender until smooth. Return to the pot, stir in the rice and bring to a boil. Reduce the heat to low and simmer, covered, for 15-20 minutes, until the rice is cooked.
To serve, ladle the soup into shallow soup bowls and sprinkle with the grated cheese and the remaining chopped parsley.
Chef's Tip: If you can't find Parmigiano Reggiano cheese rind, you might try a smoked ham hock for a similar effect.
Wine Suggestion: Sauvignon Blanc
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