LIGHT SPRING SOUP WITH PEAS AND ASPARAGUS
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
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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.
|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.|
Excerpted from VEGETABLE LOVE copyright © 2005 Barbara Kafka, Christopher Styler.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.