Light Soup With Peas

1. 1

   In a small saucepan, bring 1 cup of the broth to a boil with the rice.

2. 2

   Cover, lower the heat, and simmer for 13 minutes.

3. 3

   In a medium saucepan, add half of the peas to the remaining broth, and bring to a boil.

4. 4

   Lower the heat, and simmer for 5 minutes.

5. 5

   Strain, reserving the liquid.

6. 6

   In a blender, puree peas with a little reserved liquid.

7. 7

   Whisk together remaining liquid and the puree.

8. 8

   Season with salt and pepper.

9. 9

   The soup can be made ahead up to this point and refrigerated for up to 2 days.

10. 10

    Return the soup to the stove, and bring to a boil.

11. 11

    Stir in the remaining peas (and the fiddleheads, if using).

12. 12

    Return to a boil, lower the heat, and simmer for 3 minutes.

13. 13

    Add the rice, and simmer for 2 minutes longer.

14. 14

    If using the asparagus instead of the ferns, add them and the rice after the peas have simmered for 3 minutes.

15. 15

    Simmer for 2 minutes longer.

16. 16

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.