Pea, dill and rice soup
Pea, dill, and rice soup is a comforting dish that combines the sweetness of peas with fresh dill and the heartiness of rice, all enriched by chicken gravy. It's an easy, nutritious recipe suitable for any season.
Cook time 15 min
Prep time 5 min
Ingredients:
1 tbsp olive oil1 leek
1 stalk
2 garlic cloves
1/2 cup white rice
4 cups chicken gravy
1 cup peas
2 tbsp lemon juice
2 tbsp dill
Pea, dill, and rice soup is a comforting and nutritious dish that's perfect for any season. It combines the earthiness of peas, the freshness of dill, and the heartiness of rice, all brought together with a flavorful chicken gravy. This soup is not only delicious, but also simple to prepare using common ingredients you may already have in your kitchen.
Instructions:
- Thinly slice the leek, only using the white and light green parts. Rinse thoroughly to remove any dirt.
- Finely chop the celery.
- Mince the garlic cloves.
- If using fresh peas, blanch them in boiling water for 2-3 minutes, then drain and set aside.
- Heat the olive oil in a large pot over medium heat.
- Add the sliced leek and chopped celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
- Add the minced garlic and cook for another 1-2 minutes, until the garlic is fragrant.
- Add the white rice to the pot and stir to coat the grains with the oil and vegetables.
- Pour in the chicken broth. Stir well and bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is cooked through.
- Once the rice is tender, add the peas to the soup. If using frozen peas, add them directly to the pot.
- Cook for an additional 5 minutes to heat the peas through.
- Stir in the lemon juice and chopped dill. Taste the soup and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with a bit of extra dill if desired.
- Serve hot, with crusty bread on the side if you like.
Pea, dill, and rice soup is a quick and easy recipe that brings together a delightful mix of flavors and textures. Whether you're looking for a light meal or a starter for a larger dinner, this soup is sure to satisfy. By following the tips provided, you can customize the soup to your liking and ensure it turns out perfectly every time.
Pea, dill and rice soup FAQ:
Simmer the soup for about 15-20 minutes after adding the rice. This allows the rice to cook thoroughly. Once the rice is tender, add the peas and cook for an additional 5 minutes.
Yes, you can use other types of rice, but cooking times may vary. Brown rice, for instance, will need longer to cook, usually around 40-45 minutes. Adjust the simmer time accordingly if using a different variety.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before consuming. If the soup thickens in the fridge, add a splash of water or broth when reheating.
You can substitute chicken gravy with vegetable broth for a vegetarian version, or use chicken broth mixed with a little cornstarch for thickness if gravy is not available.
The rice is done when it is tender and no longer hard or chewy. Taste a small spoonful; if it feels soft and fully cooked, it's ready.
Tips:
- Use fresh dill for the best flavor. If fresh dill isn't available, dried dill can be a substitute, but use it sparingly as it's more concentrated.
- For a vegetarian version, substitute the chicken gravy with vegetable broth.
- To save time, you can use frozen peas instead of fresh peas.
- Finely chop the garlic to ensure it blends well with the soup.
- Rinse the rice before adding it to the soup to remove any excess starch and prevent it from becoming too sticky.
- Add lemon juice gradually and taste as you go to ensure the soup isn't too tart.
Nutrition per serving
4 ServingsCalories 260kcal
Protein 6g
Carbohydrates 45g
Fiber 3.29g
Sugar 4.22g
Fat 9g
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