venetian rice and pea soup
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Onions, chopped |
| 10 ounces | Pkg peas, frozen |
| 6 cups | Chicken broth |
| 3 tablespoons | Parsley, chopped |
| 6 tablespoons | Butter |
| ½ teaspoon | Salt |
| 1 cup | Rice, uncooked |
| ⅔ cup | Grated Parmesan |
In large saucepan or Dutch oven, saute onion in butter until golden. Add peas and salt, cook for two minutes, stirring often. Add broth. Bring to a boil, add rice, stirring thoroughly. Simmer for an additional 25 minutes or until rice is tender. Add parsley. Remove from heat. Add Parmesan cheese just before serving.
Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 31, 1998
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