INGREDIENTS:
3 spring onions (white and green parts), trimmed and sliced
6 Tbsp unsalted butter
2 tsp sugar
1 Tbsp kosher salt, plus extra to taste
Freshly ground black pepper to taste
1/3 cup dry vermouth
4 sprigs fresh flat-leaf parsley
4 sprigs fresh thyme
6 cups chicken broth, homemade or low-sodium canned
4 cups water
1/2 cup basmati rice
4 cups shelled spring peas, fresh or frozen
Creme fraiche
Fresh herbs (tarragon, m int, dill, chervil or parsley)
DIRECTIONS
1. Separate the white and green parts of the onions. Chop each section separately. Melt butter in a large saucepan over medium-high heat. Add white part of the onions, sugar, salt and pepper, and cook without browning, stirring frequently, until very soft, about 15 minutes. Add vermouth and simmer until reduced by about half.
2. Tie parsley and thyme together with kitchen string and add to the pot along with broth, water and rice. Bring to a simmer and cook until rice is very soft, about 20 minutes. Add onion tops and peas; cook until soft but still vibrant green, about 5 minutes more. Remove herbs and discard.
3. Working in batches, puree soup in a blender. Season with salt and pepper to taste. Heat soup. Serve with a drizzle of creme fraiche and fresh herbs scattered on top.
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