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Pea and Parmigianino Soup Recipe

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This recipe for Pea and Parmigianino Soup 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!
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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