Ingredients

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

Rice and Pea Soup

Serves 6 to 8

Printable Version

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.

Cook'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