Snap Pea Soup with Beetroot and Rice (Beetroot and Rice Soup)

Name: Snap Pea Soup with Beetroot and Rice
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoons of olive oil; 1/2 cup (100g) of butter; 2 slices of bacon, cut into small pieces; 1 small onion (70g), finely chopped; 4 cups of snap peas or frozen (500g); 200g of defatted ham, cut into slices; 6 tablespoons of chicken broth tablet, dissolved (1.4L); 1/4 cup (50g) of uncooked rice; A pinch of black pepper

1
2 tablespoons of olive oil
2
1/2 cup (100g) of butter
3
2 slices of bacon, cut into small pieces
4
1 small onion (70g), finely chopped
5
4 cups of snap peas or frozen (500g)
6
200g of defatted ham, cut into slices
7
6 tablespoons of chicken broth tablet, dissolved (1.4L)
8
1/4 cup (50g) of uncooked rice
9
A pinch of black pepper

Ingredients

1
2 tablespoons of olive oil
2
1/2 cup (100g) of butter
3
2 slices of bacon, cut into small pieces
4
1 small onion (70g), finely chopped
5
4 cups of snap peas or frozen (500g)
6
200g of defatted ham, cut into slices
7
6 tablespoons of chicken broth tablet, dissolved (1.4L)
8
1/4 cup (50g) of uncooked rice
9
A pinch of black pepper

Directions

1
In a medium saucepan with the olive oil, butter, and bacon, sauté the onion over medium heat until lightly browned
2
Add the snap peas and ham and cook for about 5 minutes
3
Join the chicken broth and let it simmer
4
Add the rice, reduce the heat, and cook until tender (about 20 minutes)
5
Season with black pepper
6
Transfer to a soup bowl and serve immediately
7
450 calories per serving