Pea soup (2) (Zuppa di Piselli (2))
Instructions
Coarsely chopped almonds and let them soak for an hour, covered, in the vinegar with the cinnamon.
Send the celery and carrot, finely mince and fry them in hot oil to fresh fire for 5 minutes in a saucepan with chopped Basil.
Add the thinly sliced onions and cook covered for an hour fresh focus, bathing, if required, with a little hot broth.
Add the almonds and rinse after a few minutes the beans, peas and remaining broth and bring to a cooking (15-take about 20 minutes).
Flavored with cheese, add salt and pepper to taste.
Pour the soup over the toast slices arranged on the plates and serve.
Ingredients and dosing for 6 persons
- 1000 g of new onions
- 100 g of shelled broad beans
- 100 g of shelled peas
- 100 g of shelled almonds
- 1 carrot
- 1 costa of celery
- 1 stick of cinnamon
- 100 cl of vegetable broth
- White wine vinegar
- Some leaves of basil
- 4 tablespoons of grated pecorino cheese
- 4 tablespoons of olive oil extra virgin
- 4 slices of rustic bread
- Salt
- Pepper