Light Soup With Peas

• 5 cups garlic broth (see recipe)
• 13 cup long-grain white rice
• 2 pounds peas in the pod, shelled (2 cups)
• 1 tablespoon kosher salt
• Freshly ground pepper to taste
• Tips from 1-pound bunch of medium asparagus, reserving the stems for another use (or 1/4 pound fiddlehead ferns, well washed)

1. In a small saucepan, bring 1 cup of the broth to a boil with the rice.
2. Cover, lower the heat, and simmer for 13 minutes.
3. In a medium saucepan, add half of the peas to the remaining broth, and bring to a boil.
4. Lower the heat, and simmer for 5 minutes.
5. Strain, reserving the liquid.
6. In a blender, puree peas with a little reserved liquid.
7. Whisk together remaining liquid and the puree.
8. Season with salt and pepper.
9. The soup can be made ahead up to this point and refrigerated for up to 2 days.
10. Return the soup to the stove, and bring to a boil.
11. Stir in the remaining peas (and the fiddleheads, if using).
12. Return to a boil, lower the heat, and simmer for 3 minutes.
13. Add the rice, and simmer for 2 minutes longer.
14. If using the asparagus instead of the ferns, add them and the rice after the peas have simmered for 3 minutes.
15. Simmer for 2 minutes longer.
16. Serve immediately.

garlic broth, longgrain white rice, peas, kosher salt, freshly ground pepper, another

Taken from cooking.nytimes.com/recipes/7838 (may not work)