Smoked Salmon Rice Soup

Name: Smoked Salmon Rice Soup
Yield: 2 servings
Cuisine: British
Ingredients: 1 Onion *finely chopped; 1 clove Garlic *finely chopped; 1/2 tablespoon Olive Oil; 1/4 cup Frozen Peas; 1-2 tablespoons Parsley *finely chopped; 2 cups Chicken/Vegetable Stock; Salt & Pepper; 2 servings Cooked Rice (Short Grain Rice); 50 g Smoked Salmon *cut small pieces, ‘Off-cut Smoked Salmon’ is good for this dish

Hiroko Liston @hirokoliston

Melbourne, Australia

I cook rice very often and left-over rice is in the fridge almost always. Zōsui (Rice Soup) is a great way to use up the left-over cold rice. This is an Italian ‘Risotto’ inspired version. I sometimes add some milk to make the soup creamy and some shaved OR grated Parmesan Cheese for topping.

Hiroko Liston @hirokoliston

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Ingredients

2 servings

1Onion *finely chopped
1 cloveGarlic *finely chopped
1/2 tablespoonOlive Oil
1/4 cupFrozen Peas
1-2 tablespoonsParsley *finely chopped
2 cupsChicken/Vegetable Stock
Salt & Pepper
2servings Cooked Rice (Short Grain Rice)
50 gSmoked Salmon *cut small pieces, ‘Off-cut Smoked Salmon’ is good for this dish

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Steps

1

Heat Olive Oil in a large saucepan over a medium heat, cook Onion and Garlic until Onion turns transparent.
2

Add Stock and chopped Parsley, cook until Onion is soft. Season with Salt & Pepper.
3

Add Cooked Rice and Peas, bring back to the boil, then reduce the heat to low and simmer for a few minutes, stirring occasionally, until Rice is soft and plump. Remove from the heat.
4

Add Smoked Salmon pieces and gently combine.
5

Sprinkle some freshly cracked Pepper and extra chopped Parsley OR shaved/grated Parmesan Cheese on top and serve hot.