Venetian rice and pea soup
6 Servings
Ingredients
| Quantity | 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 |
Directions
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