To participate in the festivities, we have gone green.
I found this soup on Fine Cooking;
|Petite Pea and Parmesan Soup|
3 Tablespoons unsalted butter, divided
1/2 cup finely chopped shallots
1/4 cup dry white wine
3 cups chicken stock
1 cup Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
2 cups frozen petite peas
1/2 cup Parmesan, finely grated
1/2 teaspoon fresh ground pepper
white truffle oil for garnish, (optional)
In a large saucepan over medium-low heat, melt 2 Tablespoons of butter and add shallots. Cook until softened, about 3-5 minutes. Add the wine, raise the temp to medium-high heat and cook until wine has almost evaporated.
Add the stock and potatoes and bring to a boil. Lower heat to medium-low and cover, simmer until potatoes are tender (about 6-8 minutes). Add the peas, cover and cook until heated through, about 2 minutes.
Remove from heat and and blend in blender or immersion blender until smooth. Place soup back over medium-low heat; add Parmesan, 1 Tablespoon butter, and pepper, stirring until melted.
Serve and drizzle with truffle oil, if desired
Post a Comment