Venetian Rice And Pea Soup

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Yield: 6 , Total Time: 45 minutes

Cuisine: American   Main Ingredient: Chicken

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Ingredients

Servings
Original recipe makes 6
6 tbButter
3 tbOnions; chopped
6 cChicken broth
2/3 cParmesan; Grated
1/2 tsSalt
3 tbParsley; chopped
1 10-oz packagepeas, frozen
1 cRice, uncooked
Calories Per Serving: 332
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Venetian Rice And Pea Soup Preparation

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 on Aug 31, 1998

Food Glossary

Learn more about the ingredients in this recipe:    Butter  Onions  Chicken broth  Parmesan  Salt  Parsley  peas, frozen  Rice, uncooked  

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Venetian Rice And Pea Soup Reviews


This was light, easy, and perfect for a late dinner! When I added the rice (I used basmati) and simmered, a lot of the liquid got absorbed, and it wasn't very soupy. I added water back to the original water line and extra seasoning and it was great. I made ours with no-chicken-chicken broth, and served with olive oil crostini, and this was the perfect meal...and lunch, and breakfast.
2 years, 5 months, 5 days, 22 hours, 45 minutes ago

  • - photo by JessieEK JessieEK

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    Tags

    1. Soups
    2. Italian
    3. Parmes
    4. Chicken
    5. Chicken Broth
    6. Butter
    7. Onion
    8. Parmesan
    9. Parsley
    10. Peas
    11. Rice
    12. Lunch

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