This is my week to rise to the Pomodori e Vino Challenge. We are slowly working our way through the Essentials of Classic Italian Cooking, and are now into the soups. 'Luckily', today in Alabama we are watching southern springtime storms roll through... the perfect day for a bowl of soup! We will stay home and be safe.
I made my soup saturday, I'll blog it today, and post it to Facebook on Friday. I hope y'all are friends on Facebook and following along on our daily journey.
This recipe is Potato Soup with Split Green Peas.***
Pretty basic right? The thing about all of Marcella Hazan's recipes is the layers of flavor. Simple ingredients with flavors that all pile in your mouth.This soup starts with a basic homemade meat broth that I made ahead and froze.
The potatoes and peas are slowly cooked in the meat broth until tender. The southern term is smishing... Marcella says to puree them in a food mill then return them to the pot.
Onions cooked in butter and oil, to add another layer of flavor.
Finally parmigiano-reggiano and a fresh crostini.
It is hard to get a pretty picture of green pea soup~ but believe me the flavors pop in your mouth.
Another beautiful dish!
***now for the wacked part.
I am not 'Split Pea Soup'~ I am 'Green Pea Soup'
Lucky for you... you get two of Marcella's pea soup posts this week.
Bill will be thrilled!!
Ciao y'all~
Sandi