Pea, dill and rice soup

This pea, dill and rice soup will warm up the insides on a cold winters night.

Recipe «Pea, dill and rice soup» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 leek, white part only, thinly sliced, 2 celery sticks, finely chopped, 2 garlic cloves, crushed, 1/2 cup white long-grain rice , 1 litre chicken stock or vegetable stock, 1 1/2 cups frozen peas, 2 tbsp lemon juice , 2 tbsp finely chopped fresh dill.

Ingredients:

• 1 tbsp olive oil 
• 1 leek, white part only, thinly sliced 
• 2 celery sticks, finely chopped 
• 2 garlic cloves, crushed 
• 1/2 cup white long-grain rice 
• 1 litre chicken stock or vegetable stock 
• 1 1/2 cups frozen peas 
• 2 tbsp lemon juice 
• 2 tbsp finely chopped fresh dill 

Instructions

1. Heat the oil in a large saucepan over medium heat. Add the leek and celery and cook, stirring, for 5 minutes or until the leek softens. Add the garlic and rice and cook, stirring, for 1 minute or until well combined. Add the stock and bring to the boil. Reduce heat to medium-low and cook for 10 minutes or until the rice is tender.
2. Add the peas and cook for 1 minute or until bright green and heated through. Remove from heat. Add the lemon juice and dill and stir to combine. Taste and season with salt and pepper. Ladle soup among serving bowls. Serve immediately.