If you like it thick, you have the Venetian risi e bisi. If you like it thin and brothy, you have a beautiful pale green soup with rice. Simply steam the rice and blanch the peas in two separate steps and add them both to the pea broth, thereby eliminating the extra work of cooking the soup in the manner of risotto.
Shell the peas. You should have
Remove from the heat. Working in batches, purée the vegetables, pea pods, and cooking liquid in a blender until smooth. If the purée is fibrous, pass it through a food mill. Measure the purée and add vegetable stock or water to total
Thin with additional stock or water, or any remaining broth, as needed to achieve the desired consistency, then season to taste with salt and pepper. Ladle soup into warmed bowls and sprinkle with the remaining parsley and Parmesan, if using. Serve immediately.
Sip the local Soave.
© 2004 Joyce Goldstein. All rights reserved.