Soups Recipes - Minted Rice and Pea Soup

Ingredients

• 1.2 liters/2 pts/5 cups chicken stock

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 100 g/4 oz/1/2 cup arborio or other risotto rice

• 225 g/8 oz/2 cups petits pois

• 15 ml/1 tbsp plain (all-purpose) flour

• Salt and freshly ground black pepper

• 15 ml/1tbsp chopped fresh mint or 5 ml/1 tsp dried mint

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Method:

1. Put the stock and half the butter in a large pan. Bring to the boil. Add the rice and peas and simmer gently for 15 minutes.

2. Meanwhile, mash the remaining butter with the flour. Whisk a piece at a time into the bubbling soup until thickened.

3. Season to taste and add the mint. Simmer for 5 minutes then serve.