Light Spring Soup with Peas and Asparagus

Preparation info
  • Makes 6 cups 1.5 l ) ;

    4 to 6

    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

Nothing says spring like early peas and asparagus or fiddlehead ferns. In this soup, they shine in all their freshness with little competition from the other ingredients. The colors are pretty too.



In a small saucepan, bring 1 cup (250 ml) stock and the rice to a boil. Cover, lower the heat, and simmer for 13 minutes. Remove from the heat and set aside.

In a medium saucepan, bring the remaini