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    from "Good & Garlicky, Thick & Hearty, Soul-Satisfying, More-Than-Minestrone Italian Soup Cookbook" by Joe Famularo

    Here's my family recipe for an absolutely elegant combination of puréed peas, potatoes, and onions sprinkled with bits of carrot and accented with a subtle hint of fennel. Unlike most split pea soups, it does not use any meat, but the soup is so tasty you'll never miss it. This is a sophisticated soup that would make a wonderful first course at a dinner party where the menu includes roasted chicken or veal or sautéed veal cutlets prepared with lemon or Marsala. You can also make this soup ahead and refrigerate it for up to one week, or freeze it for up to 2 months. If you're making it ahead, don't add the grated Parmigiano-Reggiano until the soup has been heated and is just ready to serve.

    Serves 6

    6 cups low-sodium canned beef broth, or as needed
    1 1/4 cups split green peas, picked over
    2 medium potatoes, peeled and cut into 1/2-inch cubes
    4 tablespoons (1/2 stick) unsalted butter
    2 tablespoons olive oil
    1 large onion, cut into 1/2-inch dice
    1/4 teaspoon fennel seeds
    1 medium carrot, peeled and cut into 1/4-inch dice
    1/4 cup freshly grated Parmigiano-Reggiano cheese
    Salt and freshly ground black pepper, to taste
    Onion Garnish (recipe follows)

    Onion Garnish
    1 medium red onion, finely chopped
    Juice of 1 lemon
    1 tablespoon finely chopped fresh flat-leaf parsley
    Salt and freshly ground black pepper, to taste

    Print recipe

    1. Put 4 cups of the broth into a large soup pot and add the peas and the potatoes. Bring to a boil over medium-high heat, then reduce the heat to a very slow but steady simmer. Cook covered, until the peas and potatoes are thoroughly tender, about 45 minutes.
    2. Meanwhile, heat the butter and oil in a large skillet over medium heat. Add the onion and sauté until it begins to soften, about 4 minutes. Add the fennel seeds and continue cooking until the onion begins to turn golden, 4 minutes more. Remove from the heat and add to the potatoes and peas.
    3. Purée the pea and potato mixture in batches, using a food processor or food mill, and return it to the pot along with 1 cup more of the broth. Add the carrot and cook over low heat, covered, until the carrot is just tender, 8 to 10 minutes. If the soup seems too thick, add some or all of the remaining broth.
    4. Remove the soup from the heat. Stir in the grated cheese, and season with salt and pepper. Serve in warmed bowls, adding a teaspoon of the Onion Garnish to each serving. Serve the remaining garnish alongside.
    Onion Garnish
    1. Combine all the ingredients in a small bowl. Makes about 1/2 cup

    Product nutrition and information
     Quantity Ingredients Est.Price
      College Inn Fat Free & Lower Sodium Beef Broth - $1.49/ea
      Arrowhead Mills Dried Split Peas - $2.79/ea
      Russet Potato, Medium - $0.99/lb
     Farm Fresh, Med
      Red Onion, Large - $1.49/lb
     Lg, Farm Fresh
      Cal-Organic Organic Carrots, Bag - $1.99/ea Save! 2 for $3.00
     1 lb
    Parmigiano-Reggiano, Aged 2 Years - $17.99/lb
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
      Italian Parsley - $1.99/ea
     Farm Fresh
    You May Already Have
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
      FreshDirect Fennel Seeds - $3.59/ea
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
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