Rice And Pea Soup Recipes

Steps:

• Place chicken stock in a small pot and warm over low heat.
• Heat a medium sized skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and garlic. Saute garlic 1 minute, then add Arborio. Toast the Arborio rice 2 minutes, then ladle in 1/3 of the stock. Bring to a bubble. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, 22 minutes. Stir in peas and cheese and season with salt and pepper, to your taste. Serve immediately.

Steps:

• Rinse the peas.
• Put them in a soup pot with 3 cups of water and bring to a boil.
• Reduce heat, cover, and simmer for 45-60 minutes.
• Meanwhile, saute the onions and garlic in olive oil until onions are translucent.
• Mix in the spices and saute for 5-10 minutes, stirring frequently to prevent burning. Set aside.
• When peas are cooked, stir in the onion mixture along with the stock.
• Add the lemon juice and cooked rice and season with salt and pepper.
• Stir in the parsley and gently reheat.

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Steps:

• Pour the olive oil into the heavy pot and set over medium heat. Stir in the bacon pieces, and cook for several minutes to render the fat. When the bacon starts to crisp, stir in the leek (and fresh peas, if using). Cook, stirring frequently, until the leek is wilted and the bacon is caramelized, about 6 minutes.
• Meanwhile, heat 3 quarts water to a simmer. Pour into the pot with the leek and bacon, add the tablespoon salt, and stir well. Rapidly bring to a boil, then adjust the heat to maintain active bubbling, and cook for an hour or longer, to build flavor in the soup base. Cook covered or uncovered, to reduce the soup rapidly or slowly, to a consistency you prefer (see headnote).
• Stir in the frozen peas, if using. Return the soup to a bubbling simmer, and cook for 20 minutes before adding the rice. (If fresh peas are already cooking in the pot, stir in the rice after the hour or so of cooking, when the volume has reduced.) Use 3/4 cup rice for a looser soup, or a full cup of rice for a denser one. Return the soup to the active simmer, taste, and stir in 1/2 teaspoon or more salt-remember that more rice needs more seasoning.
• Cook the rice for 10 minutes or so, stirring occasionally, until the grains are cooked through but not mushy. Turn off the heat; stir in the parsley and grated cheese; season the soup with lots of freshly ground black pepper. Serve immediately, passing more cheese and olive oil at the table.

Steps:

• Heat one tablespoon of the butter in a saucepan and add the onion. Cook, stirring, until wilted.
• Add rice, water, bay leaf and salt and bring to the boil. Cover closely and cook exactly 17 minutes.
• Meanwhile, if fresh peas are used, drop them into boiling salted water and cook one minute or less until tender. Do not overcook. Drain.
• Heat the remaining one tablespoon of butter in a saucepan and add the fresh or frozen peas. Cook, briefly, stirring gently. Stir the peas into the rice and serve.

Steps:

• Cover the dried beans with 4 to 6 cups water in a large bowl, and soak them overnight.
• To a large, heavy pot, add smoked turkey and enough water or stock to cover the meat (about 8 cups). Bring to a boil and cook over medium for 30 minutes, skimming the foam from the top. Drain the beans, and return them to the pot.
• Add coconut milk, soup mix, garlic, scallions, thyme, onion, Scotch bonnet pepper, bouillon, allspice and black pepper. Bring to a simmer over medium, and cook until beans are tender, 1 to 2 hours. (Add more water as needed.)
• Prepare the dumplings, if using: In a medium bowl, mix together the self-rising flour and salt. Add 1 cup water, and mix until shaggy and wet.
• Remove turkey from the pot and set aside until cool enough to handle. Remove meat from the bones and add back to the soup. Add sweet potato and carrot. Drop dumplings, if using, by the spoonful into the soup and cook over medium, flipping them once or twice, until dumplings and vegetables are tender, about 15 minutes.
• Remove and discard thyme sprigs, Scotch bonnet pepper and scallions. Taste and adjust seasoning as needed. If the soup is too thick, dilute with water. Serve hot as a soup, over rice, if you like.

Steps:

• Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.
• Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions.