Chervil Soup With Peas And Rice

• 3 leeks whites
• 3 onions
• 12 2/3 cups water
• 12 2/3 cups chicken stock
• 1 1/3 cups whole grain rice
• 7/8 cup green peas
• 3 1/4 cups chervil
• chicken bouillon
• chervil
• rice
• leeks
• peas

1. Chop the leek whites into rings.
2. Chop the unions and stew them on a low fire. You can use a bit of butter, but make sure you're not baking the onions.
3. When the onions are soft and glazed, add the water with the bouillon cubes (or the chicken stock) and the leeks.
4. Bring to a boil.
5. With the lid on, leave to cook for an hour.
6. Mix the soup. You can also use a passatutto if you want.
7. Bring to a boil again.
8. When the soup is boiling, add the peas and the rice and cook them in the soup until done.
9. Now, turn the stove off and stir the (defrosted) chervil into the hot soup.

leeks whites, onions, water, chicken stock, grain rice, green peas, chervil, chicken bouillon, chervil, rice, leeks, peas

Taken from www.yummly.com/recipe/Chervil-Soup-With-Peas-and-Rice-1651615 (may not work)