The Ultimate, Creamy Pea Soup

Ingredients

• 800 gr. frozen peas
• 3 small-medium potatoes
• 2 shallots
• 3-4 cups vegetable broth see notes for recipe
• Fresh herbs to taste fresh thyme, mint, chives, sage and basil
• 2 Parmesan rinds optional but recommended
• 1/2 cup grated parmesan cheese
• 2 tbsp heavy whipping cream or your favorite lighter/non-dairy option
• Extra-virgin olive oil, salt and pepper to taste

Instructions

1. Sauté peas, thinly sliced potatoes and shallots (I used a mandolin for this) in extra-virgin olive oil for a few minutes, then add the vegetable broth and the herbs, with the Parmesan crusts;
2. Simmer, stirring occasionally, for 30-40 minutes (or longer, if you have the time);
3. Add cream and cook for 5 more minutes;
4. Remove the Parmesan crusts, salt and pepper to taste, then blend the soup with an immersion blender until smooth and silky;
5. Add cream and/or broth if necessary for texture;
6. Serve warm with a generous amount of freshly grated parmesan cheese.