Lemony Pea & Rice Soup

Taking advantage of the fresh peas with this spring pea soup from The Kitchn! I shucked these bad boys while sitting on my porch, in the sun, drinking a beer. #summerlife

  • 1 medium onion, diced
  • 4 cups chicken or vegetable stock
  • 2 cups water
  • 2 lemons, zested and juiced (you should have about ½ cup of juice)
  • 3 tablespoons of mint, divided
  • 2 cups cooked rice
  • 2 cups peas (fresh or frozen)
  • 1 teaspoon salt, plus more to taste
  1. Heat a tablespoon of olive oil in a medium saucepan over medium-high heat. Add the onions with a pinch of salt and cook until the onions have softened and are on the verge of turning brown.
  2. Pour in the stock and the water and bring to a gentle boil. Add half of the lemon juice, the lemon zest, 2 tablespoons of mint, and 1 teaspoon of salt and stir. Stir in the peas and the cooked rice, and let the soup come back to a gentle simmer.
  3. Give the soup a taste. If you’d like a little more lemon or mint, add a little more in. (Personally, I go for the full amount of both.) When you’re happy with what you taste, take the soup off the heat and serve it up.
  4. Leftovers will keep refrigerated for several days.

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