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Soups

Spring Pea and Carolina Rice Soup

Ingredients

  • 5 cups chicken stock
  • ¼ cup white wine
  • 2 stalks green garlic
  • Zest of ½ lemon
  • 1 cup English peas, shocked
  • 1½ cups Boston bibb lettuce, shredded
  • 1 cup cooked Carolina Gold rice
  • 1¼ cups spring onion, finely sliced
  • ¼ pound prosciutto, sliced
  • ½ cup Parmesan cheese, shredded
  • Extra virgin olive oil for drizzling
  • Black pepper to taste
  • 4 mint leaves, thinly sliced

Preparation

Simmer chicken stock, wine, green garlic and zest for 45 minutes; strain. 

Add peas, simmer 5 minutes and add lettuce, rice and spring onions; simmer 5 minutes.

Add prosciutto and ladle into warm bowls, garnishing with Parmesan, olive oil, black pepper and mint. Makes 4 servings.

Chef-owner Billy Allin; Cakes & Ale Cafe; Decatur, Georgia