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Pea & Carrot Soup with Rice

Rachael Ray Every Day
  • minutes
  • Serves 4

INGREDIENTS

4

Carrots, peeled and cut into 1/4-inch cubes

1 cup

Flat-leaf parsley, leaves

1

Large or 2 small cloves garlic

2

Leeks

1/2 cup

Mint, fresh leaves

2 cups

Peas, fresh or thawed frozen organic

6 cups

Chicken stock

1/3 cup

Orzo

1 cup

White rice

1

Salt and pepper

3 tbsp

Pine nuts, toasted

2 tbsp

Butter

1/4 cup

Parmigiano-reggiano, grated

1/3 cup plus 2 tbsp. EVOO