Basil-Parsley Snapper Rice Soup with Asparagus
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Learn more →Ingredients
4 servings
For the soup
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and sliced into thin rounds
- ½ cup jasmine rice, rinsed
- 6 cups chicken broth
- 1 tsp fine sea salt, plus more to taste
- 1 lb fresh red snapper fillets, skin removed, cut into 1-inch pieces
- 1 bunch asparagus (about 12 oz), woody ends snapped off, cut into 1-inch pieces
- ½ cup fresh basil leaves, roughly torn
- ½ cup fresh flat-leaf parsley leaves, roughly chopped
- 1 tbsp apple cider vinegar
Instructions
- 1
Heat the olive oil in a large (5–6 qt) pot over medium heat until it shimmers. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
- 2
Add the rinsed rice and stir to coat in the oil for about 30 seconds. Pour in the chicken broth and add 1 tsp salt. Raise the heat to medium-high and bring to a boil, then reduce to a steady simmer. Cook uncovered until the rice is just tender, about 15 minutes.
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