Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Heat the olive oil and butter in a 4- to 5-quart pot over medium heat until the butter is foaming. Stir in the onion and cook, stirring, until light golden, about 8 minutes. Add the garlic and cook until golden, 1 to 2 minutes. Stir in the peas and celery, season the vegetables lightly with salt and pepper, and cook, stirring occasionally, until the peas are softened, about 5 minutes. Add the chicken stock and bring to a boil over high heat. Adjust the heat to simmering and cook until the peas and other vegetables are very tender, about 20 minutes.
Step 2
Stir in the rice and cook until tender, 12 to 14 minutes, stirring occasionally. (For a firmer texture, cook the rice a few minutes less.)
Step 3
Remove the soup from the heat and check the seasonings, remembering the cheese will add a little saltiness. Stir in the grated cheese and serve immediately.
