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A hearty soup for fall temps

Pea soup — just in time for a warm fall meal. photo by Virginia O. McCoy.

September 19, 2013
Soup 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

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.

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