Light Soup With Peas

Ingredients

• 5 cups garlic broth (see recipe)
• ⅓ cup long-grain white rice
• 2 pounds peas in the pod, shelled (2 cups)
• 1 tablespoon kosher salt
• Freshly ground pepper to taste
• Tips from 1-pound bunch of medium asparagus, reserving the stems for another use (or 1/4 pound fiddlehead ferns, well washed)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    267 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 50 grams carbohydrates; 14 grams dietary fiber; 15 grams sugars; 15 grams protein; 1802 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. In a small saucepan, bring 1 cup of the broth to a boil with the rice. Cover, lower the heat, and simmer for 13 minutes.
2. In a medium saucepan, add half of the peas to the remaining broth, and bring to a boil. Lower the heat, and simmer for 5 minutes. Strain, reserving the liquid.
3. In a blender, puree peas with a little reserved liquid. Whisk together remaining liquid and the puree. Season with salt and pepper. The soup can be made ahead up to this point and refrigerated for up to 2 days.
4. Return the soup to the stove, and bring to a boil. Stir in the remaining peas (and the fiddleheads, if using). Return to a boil, lower the heat, and simmer for 3 minutes. Add the rice, and simmer for 2 minutes longer. If using the asparagus instead of the ferns, add them and the rice after the peas have simmered for 3 minutes. Simmer for 2 minutes longer. Serve immediately.

30 minutes