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 + Cooking 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 through to serve.