Rice and Pea Soup with Lemon Flavor

To prepare a delicious lemon and mint rice soup, start by heating oil in a deep pot, ideal for cooking the soup. Make sure the oil is well heated but do not let it smoke, as you will be adding the rice. Add the rice to the hot oil and let it warm for a few seconds, stirring gently to coat it evenly with oil. This step will help release the flavors from the rice and give a nicer texture to the soup.

After a few seconds, pour the hot broth over the rice, making sure to use a well-seasoned broth, whether it is meat, vegetable, or fish. Let the soup simmer on low heat, without allowing it to boil, so the flavors blend harmoniously. After about 10 minutes, add a tablespoon of fresh lemon juice, all the grated zest from a lemon, a little chopped fresh mint (about a tablespoon), salt to taste, and peas (if you are using fresh or frozen peas). If you opt for canned peas, they should be added only after the rice is cooked.

Mix the ingredients well and let everything simmer gently for another 6-8 minutes, or until the rice is fluffy and the peas are cooked. When the soup is ready, taste and add the remaining lemon juice if you desire a more pronounced flavor. Personally, I like to add more lemon for an extra freshness, and the mint enhances the aroma.

Serving is equally important. You can serve the soup at room temperature, garnished with fresh mint leaves. In the bowl, add the desired amount of rice, considering that I prefer a heartier portion, similar to the style of Italian recipes like minestra di riso. This recipe is adapted from an American recipe, where the rice was cooked separately in water and then added to the soup, resulting in a different texture. Here, everything blends together in a unified way, offering a soup full of taste and aroma. Enjoy this delicacy that combines diverse culinary traditions with a savory result!