Egg Pasta & Pea Soup
Serves : 4
Ingredients:
½ Carrot, chopped
½ Onion, chopped
½ Stick Celery, chopped
1 tbsp Chopped Parsley
2 tbsp Butter
1 tbsp Tomato Purée (Paste)
Salt & Pepper
¾ cup / 175g / 6oz Shelled Young,
Fresh Peas (Petis Pois)
¾ cup / 50g / 2oz Small Egg Pasta Shapes
½ cup / 50g / 2oz Grated Parmesan Cheese
Instructions:
- Gently
fry carrot, onion, celery and parsley in a pan
with butter
until golden brown.
- Add
tomato purée
(paste) diluted with 2 tbsp water, season with salt & pepper and cook
for 10 minutes.
- Pour
in 6 cups / 1.5 litres / 2½ pints water, bring to a boil and add peas.
- Cook
for 25 minutes, add pasta
and cook for a further 15 minutes. Serve at once, passing cheese
separately.
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