Pea soup

The beautiful green soup of peas was always a real winter soup if combined with meat or bread crusts. This soup is perfect for any season, and above all it’s a great way to use the ends of parmigiano cheese. I usually use those ends in my tomato sauces and soup, for extra flavor, but in this recipe the cheese is used instead of stock.

You want to know my version?

Chop and fry 1 onion, 4 garlic cloves and 1 peperoncini in a drizzle of olive oil. Add a few end pieces of older parmigiano cheese (never throw those ends, even if they are already really dry = extra flavor). Add 750 ml of water and 1 table spoon of dried thyme. Allow to simmer for approx 1h. Remove the real ends of the cheese, leave the soft parts of the cheese. Add 750 grams of frozen peas. Boil for another 15 mins. Add 50 grams of baby spinach. Blend the soup. Add pepper and salt. Serve with extra parmigiano flakes.

Yes, they arrived, the magazine of oktober and the one of december! Thanks customer service for the help and understanding!

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