September 19, 2013Soup has become a year round deal — hearty soups in the winter and cold soups for the summer. I saw this recipe for soup with peas and rice and it sounded perfect for late summer into early fall. The flavor is full and the preparation simple. A good choice for these back-to-school week nights.
Arborio Rice and Pea Soup
(adapted from Tastes of Italia)
1/4 cup olive oil
1 cup thinly sliced fresh leeks (white part)
2 garlic cloves, minced
1 cup arborio rice
½ cup dry white wine
2 oz. thinly sliced pancetta, diced
4 cups water
4 cups chicken broth
1 - 12 oz. package frozen peas
salt and pepper to taste
grated Parmesan cheese for garnish
Heat olive oil in a large heavy pot over medium heat. Add leeks and cook for 5 minutes. Add garlic and cook for 2 minutes. Add rice and cook for 4 to 5 minutes, stirring often and being careful not to burn. Add wine and cook for a few minutes then add pancetta, water and chicken broth. Bring to a boil then lower to a simmer, cover and cook for 10 minutes. Add peas, cover and simmer for 5 more minutes.
Taste and season with salt and pepper.
Ladle hot soup into bowls and sprinkle with grated Parmesan cheese.
This soup is delicious. Make some for your busy family.