This smooth, silky, delicious pea soup is at once healthy, decadent, and rustic, in 30 minutes. The only pea soup you will want to eat all winter.
| Servings | Prep Time |
| 6 people | 5 minutes |
| Cook Time |
| 30 minutes |
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This smooth, silky, delicious pea soup is at once healthy, decadent, and rustic, in 30 minutes. The only pea soup you will want to eat all winter.
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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
Servings: people
Units:
Instructions
- 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;
- Simmer, stirring occasionally, for 30-40 minutes (or longer, if you have the time);
- Add cream and cook for 5 more minutes;
- Remove the Parmesan crusts, salt and pepper to taste, then blend the soup with an immersion blender until smooth and silky;
- Add cream and/or broth if necessary for texture;
- Serve warm with a generous amount of freshly grated parmesan cheese.
Recipe Notes
This soup will be good for a few days, if kept in the fridge.
Vegetable broth:
3 carrots
2 zucchini
1 onion
1 stick of celery
1 bay leaf
Fresh herbs
Any scrap of vegetable you have (fennel tops, mushrooms bottoms, leeks, kale stems, etc)
1 1/2 lt water
2 tsp olive oil
Place vegetable in a big pot, add water and oil and bring to a boil.
Lower heat and let it simmer for 1-2 hours, covered.
Turn off the heat and let vegetables steep for an hour or more.
Filter the broth and either use or freeze
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