Cream of Pea Soup
Vellutata means creamy or velvety in Italian and this vellutata di piselli or cream of pea soup is easily made with a bag of frozen pea.
Ingredients
- 1 cup finely chopped spring onions
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1lb frozen peas
- 1 large Yukon Gold potato, peeled, diced, and cooked
- 1/2 cup half/half or light cream
- Salt & Pepper to taste
- 1/4 tsp fresh grated nutmeg (optional)
- Shavings of Parmigiano Reggiano cheese for garnish
Directions
- Place the onions and garlic in a 4 to 6 cup soup pot and add 1 cup of the broth. Bring the mixture to a boil, then lower heat to simmer, cover pot and allow onions to get soft, about 6 to 8 minutes. Uncover pot add the remaining broth and the peas and raise heat to high; boil 2 minutes.
- Transfer the mixture to a large bowl and use an immersion blend to puree the soup or use a blender. When smooth, add the potato and puree to blend.
- Return soup to the soup pot and add the Half/Half or cream and stir into blend. Add salt and pepper to taste. Add nutmeg.
- Serve hot and garnish with shavings of the cheese.
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