Pea, asparagus and rice soup with Romano sticks

Pea, asparagus and rice soup is a delicious way to eat more greens.

Recipe «Pea, asparagus and rice soup with Romano sticks» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 60g butter, 1 large leek, white part only, sliced, 2 garlic cloves, crushed, 1 cup arborio rice, 1L vegetable stock , 1 cup water, 1 cup fresh-shelled or frozen peas, 1/2 bunch thin asparagus, trimmed, cut into 4cm pieces , 100g Romano cheese, 1 sheet ready-rolled frozen puff pastry, just thawed, 2 tbsp chopped flat-leaf parsley.

Ingredients:

• 60g butter 
• 1 large leek, white part only, sliced 
• 2 garlic cloves, crushed 
• 1 cup arborio rice 
• 1L vegetable stock 
• 1 cup water 
• 1 cup fresh-shelled or frozen peas 
• 1/2 bunch thin asparagus, trimmed, cut into 4cm pieces 
• 100g Romano cheese 
• 1 sheet ready-rolled frozen puff pastry, just thawed 
• 2 tbsp chopped flat-leaf parsley 

Instructions

1. Preheat oven to 200°C. Melt the butter in a large saucepan over medium heat. Add leek and garlic, and cook, stirring, for 5 minutes or until soft. Add rice and stir. Add stock and water and bring to the boil. Reduce heat to medium-low and simmer for 12 minutes or until rice is almost tender. Stir in peas and asparagus, and cook for 3 minutes or until tender.
2. Meanwhile, to make the Romano sticks, use a vegetable peeler to shave half the cheese. Finely grate remaining cheese. Cut pastry in half, then each half into 8 slices. Place slices on an oven tray lined with baking paper. Sprinkle with grated cheese. Bake in preheated oven for 10 minutes or until puffed and golden.
3. Stir parsley into soup. Ladle soup into serving bowls. Sprinkle with shaved cheese. Serve with the Romano sticks.