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Creamy Spring Pea and Rice Soup

Creamy Spring Pea and Rice Soup appetizer


1 sweet onion, sliced
2 tablespoons salted butter
5 cups chicken broth
1 teaspoon sea salt
4 tablespoons heavy whipping cream
1 pound fresh or frozen green peas
1 Riceland Boil-In-Bag white rice
½ teaspoon ground garlic
1/8 teaspoon ground black pepper


  1. Add onions, butter and 1 tablespoon of broth to soup pot and cook on medium heat for ten minutes or until onions are tender.
  2. Add remaining chicken broth to pot and add sea salt and cream. Cover and reduce heat to medium-low.
  3. In a separate pot, boil peas for ten minutes or until tender. Remove with slotted spoon and add to soup.
  4. Reheat water that you used to boil the peas and bring back to a boil. Add 1 bag of rice and cook for ten minutes. Remove bag, open and add rice to the soup. 
  5. Take three scoops of soup and puree in blender, bullet, or immersion blender and add back to the soup and stir.
  6. Add garlic and black pepper. Add additional salt to your liking.
  7. Serve and enjoy!