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from "Vegetable Love" by Barbara Kafka and Christopher Styler

Nothing says spring like early peas and aspragus or fiddlehead ferns. In this soup, they shine in all their freshness, with little competition from the other ingredients. The colors are pretty too.

Makes 6 cups; serves 4 to 6 as a first course
 Vegetable Love

5 cups chicken stock
1/3 cup long-grain white rice
4 large shallots, finely chopped
2 pounds peas in the pod, shelled (scant 2 cups)*
1 tablespoon kosher salt (less if using commercial broth)
Freshly ground black pepper to taste
1 pound asparagus, tips only (reserve stems for another use, such as asparagus stock), or 1/4 pound fiddlehead ferns

*FreshDirect note: When fresh green peas are unavailable, we may substitute in frozen, shelled peas.

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In a small saucepan, bring 1 cup stock and rice to a boil. Cover, lower heat and simmer for 13 minutes. Remove from heat; set aside.
In a medium saucepan, bring the remaining 4 cups of stock, the shallots and half the peas to a boil. Lower the heat and simmer for 5 minutes. Drain, reserving the liquid.
In a blender, purée the cooked peas and shallots. Return to the saucepan and whisk in the reserved liquid. Season with the salt and pepper. The soup can be made ahead to this point and refrigerated for up to 2 days.
Return the soup to the stove and bring to a boil. Stir in uncooked peas (add the fiddlehead ferns now, if using). Return to a boil. Lower the heat. Simmer for 3 minutes. Stir in the rice (add asparagus tips now, if using). Simmer for 2 minutes. Serve immediately.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Imagine Organic Low Sodium Chicken Broth - $3.59/ea
 32fl oz
  Shallots - $2.99/ea
 approx. 1lb bag
  Birds Eye Frozen Green Peas - $2.49/ea
  Jersey Fresh Asparagus - $4.99/ea
 approx. 1lb  
You May Already Have
  Carolina Extra Long Grain White Rice - $6.49/ea
  David's Kosher Salt - $3.19/ea
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
Estimated Total:  
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