Rice soup with peas and spinach

Posted by adm On August - 17 - 2011

How to cook Rice soup with peas and spinach

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 2 leeks, pale section solitary, halved longways, sliced
  • 60g thinly sliced prosciutto, shredded
  • 2 garlic cloves, low
  • 4 cups vegetable strain
  • 3 cups h2o
  • 1 1/4 cups arborio rice
  • 1 1/2 cups frozen baby peas
  • 150g baby spinach
  • 1/3 cup chopped fresh flat-leaf parsley

How to:

  • Place oil, leeks, prosciutto and garlic in a large saucepan. Cook over medium warmth, stirring occasionally, for 8 to 10 transactions, or until leek is bid.

  • Add stock and h2o. Bring to the furuncle. Add rice. Reduce heat to low and cook for 20 to 25 minutes or until rice is tender but firm to the pungency (there will be a lot of excess liquidness).

  • Cook peas in a saucepan of boiling water for 1 moment. Drainpipe.

  • Remove soup from hotness. Stir in peas, spinach and parsley. Serve straightaway.

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