Friday, December 26, 2014

Sweet Pea Soup with Parmigiano Toast

This was a tasty soup.  It is very thin, not thick like a creamy broccoli soup.  We decided we will not add the lemon next time.  We used broccoli instead of peas.
Sweet Pea(Broccoli) Soup
Adapted from Rachael Ray's 365 No Repeat Cookbook
2 tablespoons extra-virgin olive oil
4 slices bacon, chopped
1 large yellow onion, chopped
3 garlic cloves, chopped
1 teaspoons dried thyme
Salt and freshly ground black pepper
A couple of dashes of hot sauce, such as Tabasco
2 10-ounce boxes frozen peas *****Can sub broccoli in place of peas
1 quart chicken stock or broth
1/2 cup heavy cream or half-and-half
1/2 cup grated Parmesan cheese
1/4 cup fresh flat-leaf parsley, chopped
 Zest and juice of 1 lemon(next time do not add this)
Heat a large soup pot over medium-high heat with the EVOO. Add the bacon and cook until crisp, about 3 to 4 minutes.
Remove the crispy bacon from the pan with a slotted spoon to drain on a paper towel. Add the onions, garlic, and thyme to the pot and season with salt, pepper, and a few dashes of hot sauce.
Cook, stirring frequently, for 4 to 5 minutes, or until the onions are tender. Add the frozen peas(or broccoli) and continue to cook until defrosted and heated through, 2 to 3 minutes.

Transfer the onions and peas(Broccoli) to a blender or food processor with 1/2 cup of the chicken stock and puree until smooth. (We used an immersion blender)
Add the pureed mix back to the soup pot and stir in the remaining 3 1/2 cups of chicken stock and the cream, bring up to a simmer, and cook for about 8 to 10 minutes.
To finish the soup, add the lemon zest and juice, stir to combine, and transfer the soup to serving bowls. Add parmesan cheese to top and serve.

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