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Pea And Rice Soup

ingredients

serves 6
1.75 litre (3 pint) 6 cups light chicken stock
9 handfuls arborio rice
600 g (1 1/4 lb) peas, shelled and pods discarded
2 tbsp finely chopped flat-leaf italian parsley
salt and pepper

method

1. Bring the stock to the boil, add the rice and cook for 10 minutes.

2. Add the peas and cook for 4 minutes more.

3. Add the parsley and pepper to taste.

4. Check the salt, pour into a soup tureen and serve immediately.

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