Name: Venetian Rice And Pea Soup
Ingredients: 3 tb Onions, chopped; 10 oz Pkg peas, frozen; 6 c Chicken broth; 3 tb Parsley, chopped; 6 tb Butter; 1/2 ts Salt; 1 c Rice, uncooked; 2/3 c Grated Parmesan

As surely as men standing in Jerusalem once saw Him slowly descending the Mount of Olives and then ascending the opposite hill into the city, so surely shall the world one day see the Son of Man descending the heavens. Not then shall He come as the meek and lowly: He shall come with power and great glory. Not then shall He come riding on an ass: He shall come in a cloud, the emblematic carriage of deity. Not then shall he have to borrow a donkey: then His advance preparations shall be the roaring of the sea and the shaking of the powers of the heavens (David Gooding).

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CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Soups, Rice, Italian	6	Servings

INGREDIENTS

3	tb	Onions, chopped
10	oz	Pkg peas, frozen
6	c	Chicken broth
3	tb	Parsley, chopped
6	tb	Butter
1/2	ts	Salt
1	c	Rice, uncooked
2/3	c	Grated Parmesan

INSTRUCTIONS

In large saucepan or Dutch oven, saute onion in butter until golden. Add
peas and salt, cook for two minutes, stirring often. Add broth. Bring to a
boil, add rice, stirring thoroughly. Simmer for an additional 25 minutes or
until rice is tender. Add parsley. Remove from heat. Add Parmesan cheese
just before serving.
Posted to MM-Recipes Digest  by Paula <demoness@bellatlantic.net> on Aug
31, 1998

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