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Recipe

Pea and Parmigiano Soup

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Scott Phillips

Yield: Yields 4 cups.

Servings: 4

This soup gets its silky texture from finely grated Parmigiano-Reggiano instead of heavy cream; use a rasp-style grater for light, fluffy shreds that will melt easily into the soup.

Ingredients

  • 3 Tbs. unsalted butter
  • 1/2 cup finely chopped shallots
  • 1/4 cup dry white wine
  • 3 cups lower-salt chicken broth
  • 1 large Yukon Gold potato (8 oz.), peeled and cut into 1/2-inch cubes (1 cup)
  • 10 oz. (2 cups) frozen peas
  • 1-1/2 oz. finely grated Parmigiano-Reggiano (1-1/2 cups using a rasp grater)
  • Freshly ground black pepper
  • White truffle oil, for garnish (optional)

Nutritional Information

      Nutritional Sample Size 1 cup
      Calories (kcal) : 280
      Fat Calories (kcal): 120
      Fat (g): 13
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 30
      Sodium (mg): 270
      Carbohydrates (g): 27
      Fiber (g): 5
      Protein (g): 13

Preparation

  • Melt 2 Tbs. 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 the pan, and cook until heated through, about 5 minutes more.
  • Purée 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 Parmigiano, the remaining 1 Tbs. butter, and 1/2 tsp. pepper and cook, stirring, until melted. Serve drizzled with the truffle oil, if using.

Make Ahead Tips

The soup can be made a day ahead and refrigerated, covered.

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