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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pea and Parmigianino Soup Recipe

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This recipe for Pea and Parmigianino Soup, by , is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Julie Bielawski

Category:
Category:

Ingredients:  
Ingredients:  
3 T. butter
1/2 c. finely chopped shallots
1/4 c. dry white wine
3 c. chicken broth
1 large Yukon Gold potato, peeled and cut into 1/2 inch cubes (about 1 c.)
10 oz. (2 c.) frozen peas
1 1/2 oz. finely grated Parmigianino-Reggiano (1 1/2 c. using a rasp grater)
Freshly ground black pepper
White Truffle Oil, for garnish (optional)

Directions:
Directions:
Melt 2 T. of the butter in a 3-quart saucepan over medium-low heat. Add the shallots and cook, stirring often, until softened, 3 to 5 minutes. Add the wine, raise the heat to medium-high, and cook until almost evaporated, about 2 minutes. Add the broth and potato and bring to a boil. Lower the heat to medium-low, cover, and cook until the potatoes are tender when poked with a fork, 6 to 8 minutes. Add the peas, cover, and cook until heated through, about 5 minutes more.

Puree the soup in 2 batches in a blender until very smooth. Reheat the soup in a 2-quart saucepan over medium-low heat. Add the Parmigianino, the remaining 1 T. butter, and 1/2 t. pepper; cook stirring until cheese is melted.

Serve with a small drizzle of truffle oil.

Number Of Servings:
Number Of Servings:
4 (1 c. servings)

 

 

 

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