Pea and Rice Soup with Brown Butter and Mint
Photography by 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!