Fresh Pea & Watercress Rice Soup

This Fresh Pea & Watercress Rice Soup is a great recipe to make when you need something fresh, soothing, slightly sweet, and slightly bitter. A simple, creamy rice soup (a thinner version of risotto) that combines the sweetness of peas with a light peppery flavor of watercress, a seasonal green that stimulates the digestion and awakens the senses.

SERVES:
4

PREP TIME:
-

TOTAL TIME:
25 MINS

---

---

What’s in it:

• 2 1/2 cups peas (fresh or frozen)

• 1 tablespoon butter

• 2 tablespoons ghee

• 2 tablespoons onion, chopped

• 2 cups watercress, coarsely chopped

• 3 cups chicken or vegetable stock

• 1 cup Arborio rice

• 1/2 teaspoon finely ground pepper

• 1 tablespoon of freshly grated Parmesan cheese for garnish (optional)

How to make it:

Add the ghee, butter, and onion to a soup pot or Dutch oven over medium heat. Saute until the onion becomes translucent and lightly golden.

Add the rice and saute for 1 – 2 minutes, then add the stock and peas and a pinch of salt. Cover the pot and cook on low boil for about 15 minutes, stirring occasionally until the rice is tender. Add the watercress and allow to cook for a few minutes longer.

Add a little more stock if the soup is too thick. Finally, stir through the Parmesan and black pepper to serve.

---