'2 tablespoons' of finely chopped onion
'4 tablespoons' of butter
'5 cups' of fresh peas, shelled (750g)
'1/2 teaspoon' of salt
'8 cups' of chicken broth (1.9 liters, see How to Make Chicken Broth for recipe)
'1 cup' of rice (200g)
'1/2 cup' of grated Parmesan cheese (75g)
'2 tablespoons' of chopped fresh parsley
'2 tablespoons' of finely chopped onion
'4 tablespoons' of butter
'5 cups' of fresh peas, shelled (750g)
'1/2 teaspoon' of salt
'8 cups' of chicken broth (1.9 liters, see How to Make Chicken Broth for recipe)
'1 cup' of rice (200g)
'1/2 cup' of grated Parmesan cheese (75g)
'2 tablespoons' of chopped fresh parsley
In a large pot, over medium heat, sauté the onion in butter, stirring occasionally, until softened (about 2 minutes)
Add the peas, season with salt, mix well, and cook, stirring constantly, for about 3 minutes
Add 3 cups of chicken broth (720ml), cover, and increase heat
Ferment over high heat until the peas start to soften (about 10 minutes)
Add the rice and remaining chicken broth, stir, cover the pot, and let simmer again
Reduce heat to low and cook, stirring occasionally, until the rice is al dente and the soup is thick (about 20 minutes)
Remove from heat, add cheese and parsley, and mix well
Transfer to a serving bowl and serve immediately
Approximately 183 calories per serving
A creamy white soup with a delicate flavor, like Italian Orvietto Palazzone Terre Vineate 97 ($11) and Pinot Grigio La Vis 97 ($11)
