Bean and Pea Soup with Rice

Ingredients

• 4 Spring Onions
• 200 g fresh split beans
• 200 g peas (fresh split)
• 1 tbsp Olive Oil
• 200 ml white wine
• 1 l vegetable broth (ready-made)
• 100 g long-grain rice
• 1 bunch flat-leaf parsley
• 100 g heavy cream
• 0.5 tsp Dijon mustard
• Salt
• Pepper

Instructions

1. 1.

   Clean, wash and slice spring onions into rings. Wash peas and beans, drain. Heat oil in a pot, sauté spring onion rings until translucent, reserving 2 tbsp for garnish. Deglaze with white wine and vegetable broth, bring to a boil. Add rice, beans, and peas; simmer gently for 15 minutes.

2. 2.

   Wash parsley, shake dry, chop leaves except a few for garnish. Stir in heavy cream and Dijon mustard, let the mixture briefly return to a boil.

3. 3.

   Add remaining spring onion rings and chopped parsley, season with salt and pepper. Ladle soup into bowls and garnish with parsley leaves.