Chervil Soup With Peas And Rice Recipe

Name: Chervil Soup With Peas And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 leeks whites; 3 onions; 12 2/3 cups water; 12 2/3 cups chicken stock; 1 1/3 cups whole grain rice; 7/8 cup green peas; 3 1/4 cups chervil; chicken bouillon; chervil; rice; leeks; peas

Servings: persons

3 leeks whites
3 onions
12 2/3 cups water
12 2/3 cups chicken stock
1 1/3 cups whole grain rice
7/8 cup green peas
3 1/4 cups chervil
chicken bouillon
chervil
rice
leeks
peas

1
Chop the leek whites into rings.
2
Chop the unions and stew them on a low fire. You can use a bit of butter, but make sure you're not baking the onions.
3
When the onions are soft and glazed, add the water with the bouillon cubes (or the chicken stock) and the leeks.
4
Bring to a boil.
5
With the lid on, leave to cook for an hour.
6
Mix the soup. You can also use a passatutto if you want.
7
Bring to a boil again.
8
When the soup is boiling, add the peas and the rice and cook them in the soup until done.
9
Now, turn the stove off and stir the (defrosted) chervil into the hot soup.

1549

kcal

Calories

Fat

Carbs

243

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 leeks whites, 3 onions, 12 2/3 cups water, 12 2/3 cups chicken stock, and more.

Yes, Chervil Soup With Peas And Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chervil Soup With Peas And Rice

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