Brian in the Kitchen


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.