Light Spring Soup with Peas and Asparagus

Name: Light Spring Soup with Peas and Asparagus
Yield: Makes 6 cups (1.5 l); 4 to 6 first-course servings
Cuisine: Indian
Ingredients: ¼ pound (120 g) fiddlehead ferns, washed well; or 1 pound (450 g) medium asparagus, tips only (reserve stems for another use, such as Asparagus Stock); 5 cups (1.25 l) Basic Chicken Stock, commercial chicken broth, or Garlic Broth; 2 pounds (900 g) peas in the pod, shelled (scant 2 cups); 1 tablespoon kosher salt, or less if using commercial broth; Freshly ground pepper, to taste; ⅓ cup (60 g) long-grain white rice; 4 large shallots, finely chopped

Preparation info

Makes 6 cups 1.5 l ) ;
4 to 6
first-course servings

Difficulty
Easy

Appears in

Soup

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.

Ingredients

5 cups (1.25 l) Basic Chicken Stock, commercial chicken broth, or Garlic Broth

Asia
Europe
India
China
Italy
Milan
Genoa
Starter
Soup
Spring
Tuscany
Mediterranean
Gluten-free

Method

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