Venetian Rice & Pea Soup

You can substitute 2 lb. fresh English peas for the frozen peas, adding them with the broth and water. To shell the peas, hold each pod over a bowl, press your thumb against the seam to split it, and then sweep the peas into the bowl. This can be done up to 1 day in advance; store the peas in a sealable plastic bag in the refrigerator.
Average Customer Rating:
4.333 out of 5
4.3
 out of 
5
(3 Reviews) 3
2 of 3(67%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Venetian Rice & Pea Soup
Review 1 for Venetian Rice & Pea Soup
5 out of 5
5 out of 5
DesC
October 10, 2011
Would You Recommend? Yes
0points
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Yummy Soup and Easy to Make!
October 10, 2011
This soup is super easy to make and tastes delicious!
My family devoured it and asked for more!
Pros: Quick, Easy, Kid-Friendly, Appearance, Will Make Again
Review 2 for Venetian Rice & Pea Soup
5 out of 5
5 out of 5
cgvj
Texas
August 22, 2010
Would You Recommend? Yes
0points
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Freezes well
August 22, 2010
Made this in the spring and froze the rest.
Thawed it last week and it was even more
delicious. Can't wait to make it again
soon.
Review 3 for Venetian Rice & Pea Soup
3 out of 5
3 out of 5
mixtress65
Baton Rouge, LA
May 3, 2010
Would You Recommend? No
0points
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Not one of the Best
May 3, 2010
While the recipe is really easy to follow, it just doesn't have really great taste like some of the other soups Williams Sonoma is known for. I thought it was pretty bland.