Pea, asparagus and rice soup subsequent to Romano sticks

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

The ingredient of Pea, asparagus and rice soup subsequent to Romano sticks

1. 60g butter
2. 1 large leek, white share only, sliced
3. 2 garlic cloves, crushed
4. 1 cup (220g) arborio rice
5. 1L (4 cups) Massel vegetable liquid increase
6. 1 cup (250ml) water
7. 1 cup (150g) well-ventilated light peas or frozen peas
8. 1/2 bunch (about 100g) thin asparagus, trimmed, cut into 4cm pieces
9. 100g Romano cheese
10. 1 sheet (25cm) ready-rolled frozen spread around pastry, just thawed
11. 2 tbsp chopped flat-leaf parsley

The instruction how to make Pea, asparagus and rice soup subsequent to Romano sticks

1. Preheat oven to 200u00b0C. Melt the butter in a large saucepan higher than medium heat. mount up leek and garlic, and cook, stirring, for 5 minutes or until soft. increase be credited with rice and stir. amass deposit and water and bring to the boil. shorten heat to medium-low and simmer for 12 minutes or until rice is on the order of tender. stir up opinion 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, subsequently next each half into 8 slices. Place slices almost an oven tray lined gone baking paper. Sprinkle similar to grated cheese. Bake in preheated oven for 10 minutes or until puffed and golden.
3. disquiet parsley into soup. Ladle soup into serving bowls. Sprinkle later shaved cheese. benefits later the Romano sticks.

Nutritions of Pea, asparagus and rice soup subsequent to Romano sticks

calories: 605.626 calories
fatContent: 29 grams fat
saturatedFatContent: 18 grams saturated fat
carbohydrateContent: 65 grams carbohydrates
sugarContent: 4 grams sugar
fibreContent:
proteinContent: 19 grams protein
cholesterolContent: 75 milligrams cholesterol
sodiumContent: 1424.85 milligrams sodium