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Pea & Carrot Soup with Rice


Serves 4
Ready in 30


2 tablespoons butter
1/3 cup orzo
1 cup white rice
6 cups vegetable stock
1/3 cup plus 2 tbsp. extra virgin olive oil
4 carrots, peeled and cut into 1/4-inch cubes
2 leeks--halved lengthwise, thinly sliced crosswise and thoroughly rinsed
Salt and pepper
2 cups fresh or thawed frozen organic peas
1 cup flat-leaf parsley leaves
1/2 cup fresh mint leaves
may substitute basil for some of the mint
1/4 - 1/3 cup grated parmigiano-reggiano
3 tablespoons pine nuts, toasted
1 large or 2 small cloves garlic, halved


  1. In a medium saucepan with a tight-fitting lid, melt the butter over medium heat. Add the orzo and toast until deep golden and fragrant. Stir in the rice, add about 2 cups vegetable stock and bring to a simmer. Cover and cook, stirring occasionally and adding a bit more stock if the rice begins to stick, until the rice is just tender, about 18 minutes.
  2. Meanwhile, in a soup pot, heat 2 tbsp. extra-virgin olive oil over medium-high heat. Add the carrots and leeks; season with salt and pepper. Cook stirring, until softened, 6 to 7 minutes. Add the remaining stock and the fresh peas (if using frozen, stir in just before serving). Bring to a boil, then lower to a simmer.
  3. Using a food processor mix the parsley, mint, cheese, pine nuts, garlic and about 1/4 cup oil into a pesto. Stream in more oil if needed. Stir the pesto into the rice pilaf.
  4. Serve 1/2 cup of the prepared rice in each of 4 soup bowls. Top with the peas and carrots in broth. Stir to combine.




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