Pea, dill and rice soup

Posted by adm On March - 18 - 2012

How to cook Pea, dill and rice soup


  • 1 tbs olive oil
  • 1 scallion, white part just, thinly sliced
  • 2 celery sticks, finely sliced
  • 2 garlic cloves, low
  • 1/2 cup (100g) long-grain rice
  • 1 l (4 cups) chicken or vegetable strain
  • 1 1/2 cups (230g) frozen peas
  • 2 tbs lemon succus
  • 2 tbs finely chopped fresh dill

How to:

  • Heat the oil in a large saucepan over medium oestrus. Add the leek and celery and prepare, stirring, for 5 minutes or until the leek softens. Add the garlic and rice and falsify, stirring, for 1 minute or until well combined. Add the stock and bring to the churn. Reduce heat to medium-low and cook for 10 minutes or until the rice is bid.

  • Add the peas and cook for 1 minute or until bright green and heated through. Remove from rut. Add the lemon juice and dill and stir to commingle. Taste and season with salt and peppercorn. Ladle soup among serving bowls. Serve immediately.

  • Prepare time:5 min.

    Cooking time:15 min.

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