Light, Springy Rice & Pea Soup
(Original recipe from The Kitchn. I tweaked it to suit the fact that I didn’t have, nor would enjoy mint in my soup.)
1 medium onion, diced
4 cups vegetable stock
2 cups water
½ c lemon juice
½ t dill
2 cups cooked rice
2 cups peas (fresh or frozen)
1 teaspoon salt, plus more to taste
Grated Parmesan as garnish
Heat a tablespoon of olive oil in a medium saucepan over medium-high heat. Add the onions with a and cook until onions are soft.
Pour in the stock and the water and bring to a gentle boil. Add the lemon juice, ½ teaspoon of dill, the salt and stir. Stir in the cooked rice and peas, and heat the soup through.
Season the soup to taste by adding more salt, soup or dill if needed. Grate cheese as desired over the soup once it is in the serving bowl.
Leftovers will keep refrigerated for several days if they last that long.
Sometimes I see a recipe on my Google Reader, I star it, then come back to it a lot quicker than I planned. That soup kept coming back into my head when I was making the meal plan for the week. A light meal was in order, and because it’s weirdly cool for mid May, I wanted something warm.
Like I noted above, I have no mint, fresh or dried, and scanned the spice rack for something suitably springy tasting. Dill went in, and it immediately started smelling gooood. As a testament to how good it was, well… it’s all gone. I made a half batch, because husband had already eaten and fallen asleep for the night.
I really don’t have a whole lot to say here, just make this recipe and enjoy it. Or if you like mint, try the original.