Franklin & Marshall Pea Soup

A cold evening and heart to be heated?

I’ll give you the right solution. This recipe, inspired by the Franklin & Marshall outfit, is delicious. All you need is a few ingredients and very little time.  While the pot boils, turn on the Christmas lights and prepare some fabulous oregano croutons. You will feel how that fragrance will envelop your soul. With a glass of red wine, everything will be better.

Cook with me…

Recipe. FOR 4 PEOPLE

600g (21 oz) canned peas + 1 red onion + 500ml (17 fl oz) water + 1 sprig of chopped rosemary + extra virgin olive oil + salt + pepper + flakes of Parmesan cheese to serve.

For the croutons. 2 loaves of stale bread + 1 teaspoon oregano + salt + pepper + extra virgin olive oil.

Chop the red onion. Put it in a pot with 2 large tablespoons of extra virgin olive oil and the finely chopped rosemary. Sauté on low heat. Then add the drained peas (but keep some aside to garnish the dish) and stir. Add 500ml (17 fl oz) of water and blend with an immersion blender until the mixture is smooth. Season with salt and cook on low heat for about 20 minutes, adding water if you think the mixture becomes too thick. I like it very dense, for example. Serve hot with Parmesan cheese and oregano croutons*.

* For the croutons. Cut the bread into cubes and place in a pan with 3 tablespoons of extra virgin olive oil, oregano, salt and pepper. Toast over high heat, turning them constantly for about 7-8 minutes to toast the bread.


Crema di Piselli Crostini di pane Crostini di pane per zuppa Crema di piselli1

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