Pea soup with pasta and parmesan recipe
Are you feeling soup deprived? I realize that ever since I created Soup Chick®, my blog about all things soup, more than a year ago, I haven't shared many soup recipes here on The Perfect Pantry. That's just wrong, isn't it? So, when my husband Ted declared (to my great surprise) this pea soup his new favorite of all the soups he's taste-tested for me, I knew this was a recipe you'd want to have. It's quick and easy, and the electric green color will brighten up even the most dismal rainy Spring day. I've only made this soup with frozen peas, and it's a great success, but I plan to try it this summer with garden-fresh peas, too. Maybe that will become Ted's new new favorite.
Pea soup with pasta and parmesan
Recipe from Soup Chick. Serves 4; can be doubled.
1 tsp extra-virgin olive oil
1 tsp butter
1 large shallot, minced
2 cloves garlic, minced
2-1/2 cups frozen baby sweet peas, divided (do not defrost)
1 tsp dried oregano
3 cups chicken or vegetable broth
3/4 cup tiny pasta (ditalini, alphabets, stars)
3 Tbsp grated Parmigiano-Reggiano cheese, plus extra for garnish
Coarse sea salt and fresh black pepper, to taste
In a 4- or 5-quart Dutch oven or heavy sauce pan, combine the olive oil and butter over medium heat. Add the shallot and garlic and cook, stirring, for 1 minute, until just softened. Add 2 cups of the peas, plus the oregano. Cook, stirring to keep the peas from sticking, for 2 minutes. Pour in the broth, and raise heat to high. Bring to the boil, then reduce heat to simmer, cover, and cook for 10 minutes.
Remove the pot from the heat and, with an immersion blender, puree until smooth. (Or, if you're using a stand blender, let the soup cool for a few minutes, then puree in batches, and return to the pot.)
Stir in the remaining 1/2 cup of peas, and the pasta. Again, bring the soup to the boil over high heat, and reduce heat to simmer. Cook for 5 minutes, uncovered, stirring often to keep the pasta and whole peas from sticking. If the soup is thickening too much, add 1/2 cup of water. After 5 minutes, grate the cheese directly into the pot with a Microplane® or box grater, and season with salt and pepper to taste (this soup loves quite a bit of black pepper, so don't be timid).
Continue cooking for 5 minutes more, or until the pasta is soft. If the soup is too thick, add more water or stock to achieve the texture you like.
Ladle into individual serving bowls, and garnish with grated cheese.
More recipes in The Perfect Pantry:
Vegan split pea soup with challah croutons
Split pea, sausage and preserved lemon soup
Stir-fried curried beef with tomatoes and peas
Red pepper, asparagus and spinach quiche
Cold curried orzo
Other recipes that use these pantry ingredients:
Green pea soup, from The Budding Cook
Small shells with peas, from Bell' Alimento
Pasta with almond sauce and peas, from Macheesmo
Spring frittata with peas, leeks and zucchini, from Ms. Adventures in Italy
Pasta with peas, proscuitto and parmesan, from Blue Kitchen