Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
February 13 2019
Lemony Spring Soup with Peas & Rice
1 medium onion, diced
4 cups chicken or vegetable stock
2 cups water
2 lemons, zested and juiced (you should have about 1/2 cup of juice)
3 tablespoons mint, divided
2 cups cooked rice
2 cups peas (fresh or frozen)
1 teaspoon salt, plus more to taste
Heat a tablespoon of olive oil in a medium saucepan over medium-high heat. Add the onions with a pinch of salt and cook until the onions have softened and are on the verge of turning brown.
Pour in the stock and the water and bring to a gentle boil. Add half of the lemon juice, the lemon zest, 2 tablespoons of mint, and 1 teaspoon of salt and stir. Stir in the cooked rice and peas, and let the soup come back to a gentle simmer.
Give the soup a taste. If you'd like a little more lemon or mint, add a little more in. When you're happy with what you taste, take the soup off the heat and serve it up.