Ingredients with Measurements:
- 1 pound dried green peas
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the dried green peas and soak them in water overnight.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
3. Drain the soaked peas and add them to the pot with the onion and garlic. Stir to combine.
4. Add the chicken or vegetable broth, salt, and black pepper to the pot. Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the peas are tender.
5. Remove the pot from the heat and use an immersion blender or regular blender to puree the soup until smooth.
6. Return the soup to the pot and heat over low heat. Stir in the grated Parmesan cheese and chopped parsley until the cheese is melted and the parsley is wilted.
7. Serve hot with crusty bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour
Temperature:
- Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 280
- Fat: 8g
- Carbohydrates: 38g
- Protein: 15g
- Fiber: 12g
Substitutions for ingredients:
- Dried green peas can be substituted with frozen green peas.
- Chicken or vegetable broth can be substituted with water and bouillon cubes.
Variations:
- Add diced ham or cooked bacon for a meatier version.
- Stir in a dollop of sour cream or plain Greek yogurt for a creamier texture.
- Top with croutons or crispy fried onions for added crunch.
Tips and tricks:
- Soaking the dried green peas overnight will help them cook faster and more evenly.
- Use an immersion blender for easier and safer blending.
- Adjust the salt and pepper to taste.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with a sprinkle of chopped parsley or grated Parmesan cheese.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
- Croutons
- Crispy fried onions
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Make sure to soak the dried green peas overnight to ensure they are fully cooked and safe to eat.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
- Zuppa di Piselli di Langhe is a traditional soup from the Langhe region of Italy, which is known for its rich culinary heritage.
Flavor profiles:
- Earthy
- Savory
- Creamy
Serving suggestions:
- Serve hot as a comforting meal on a chilly day.
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Region: Italian