Pea and Rice Soup with Brown Butter and Mint
Photography Aaron McLean.
This simple but delicious soup relies on using well-flavoured chicken stock. The addition of the brown butter and mint just before serving adds an unexpected depth of flavour.
Serves: 4
INGREDIENTS
1 tablespoons olive oil
3 rashers streaky bacon, sliced
4 spring onions, finely chopped
3 cloves garlic, crushed
5 cups good quality chicken stock
½ cup rice, washed and drained
300 grams frozen baby peas
150 ml plain yoghurt
1 egg yolk
4 teaspoons plain flour
1 cup water
sea salt and freshly ground pepper
60 grams butter
2 tablespoons chopped fresh mint
METHOD
Heat the olive oil in a saucepan and cook the bacon, spring onions and garlic for 5 minutes. Add the stock and rice, season and bring to the boil. Reduce the heat and simmer until the rice is just tender. Add the peas and cook until tender.
Whisk the egg yolk, flour and 2 tablespoons of the yoghurt together in a small saucepan until smooth. Gradually whisk in the remaining yoghurt and water and season. Bring to the boil and simmer gently for 5 minutes. Add to the soup and simmer for 2-3 minutes.
Melt the butter in a small saucepan and cook until it gives off a rich, nutty aroma and is a dark golden colour. Stir in the mint, taking care as it will spit.
To serve: Divide the soup between warm serving bowls and top with a spoonful of the nutty mint butter.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.