Pea, asparagus and rice soup with Romano sticks

Posted by adm On December - 9 - 2011

How to cook Pea, asparagus and rice soup with Romano sticks


  • 60g butter
  • 1 large scallion, white part just, sliced
  • 2 garlic cloves, low
  • 1 cup (220g) arborio rice
  • 1L (4 cups) vegetable strain
  • 1 cup (250ml) h2o
  • 1 cup (150g) fresh-shelled or frozen peas
  • 1/2 clump (some 100g) thin asparagus, cut, dig 4cm pieces
  • 100g Romano cheeseflower
  • 1 rag (25cm) ready-rolled frozen puff pastry, just thawed
  • 2 tbs chopped flat-leaf parsley

How to:

  • Preheat oven to 200°C. Melt the butter in a large saucepan over medium rut. Add leek and ail, and ready, stirring, for 5 minutes or until subdued. Add rice and splash. Add stock and water and bring to the churn. Reduce heat to medium-low and simmer for 12 minutes or until rice is almost bid. Stir in peas and asparagus, and cook for 3 minutes or until tenderise.

  • Lag, to make the Romano sticks, use a vegetable peeler to shave half the cheeseflower. Finely grate remaining cheeseflower. Cut pastry in one-half, then each half into 8 slices. Place slices on an oven tray lined with baking wallpaper. Sprinkle with grated cheeseflower. Bake in preheated oven for 10 minutes or until puffed and lucky.

  • Stir parsley into soup. Ladle soup into serving bowls. Sprinkle with shaved cheeseflower. Serve with the Romano sticks.

  • Chopped prosciutto can be added to this soup, which is based on an Italian dish, risi e bisi (literally rice and peas).

  • Prepare time:20 min.

    Cooking time:30 min.

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