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Springtime lemon brodetto with rice
A springtime bowl of lemony broth with peas and lively sorrel, spiked with citrus zest and crowned with rice and fresh herbs. Based on the recipes of Giada De Laurentiis (https://www.foodnetwork.com/recipes/giada-de-laurentiis/salmon-in-lemon-brodetto-with-pea-puree-recipe.html?oc=linkback) and Veggies and Gin (https://veggiesandgin.com/home/2014/4/28/chilled-pea-and-sorrel-soup-with-lemon-coconut-cream)
Ingredients
- 2 cups of wholegrain rice optional
- 2 tablespoons olive oil
- 4 shallot diced
- The juice of 2 lemons
- The zest of 1 lemon
- 4 cups vegetable broth
- 2 cups peas fresh or frozen
- a bunch of sorrel about 2 cups
- Chopped dill weed optional, for serving
- Chopped cilantro optional, for serving
- Chopped mint optional, for serving
- A drizzle of fruity olive oil optional, for serving
- Vegan cream cheese regular crème fraiche or sour cream (optional, for serving)
Instructions
- Prepare rice according to your usual method. Set aside.
- To make the lemon brodetto, warm the olive oil in a medium saucepan over medium heat. Finely chop shallots and add to pan. Chop garlic finely. Sauté shallots until tender, about 7 minutes, adding the chopped garlic in the last minute. Add the lemon juice, zest, and broth. Bring brodetto to a simmer.
- Chop sorrel and defrost frozen peas, if using frozen. Once simmering, add 1.5 cup peas and sorrel to pot. Bring to a boil and cook until the sorrel wilts and the peas are just cooked through, about two to five minutes (fresh peas will take a bit longer). Do not overcook. Chop dill, cilantro, and mint finely. If keeping the soup for a later time, add herbs to pot.
- To serve, plop ½ cup of rice in each bowl. Ladle soup around rice. Taste, and if soup is too sour, or you want some creaminess, add vegan sour cream or regular creme fraiche, if using (I like the sour notes in mine, so I don't bother with the cream). Sprinkle with fresh herbs, and serve.