Italian Recipes
|
|
|
| Ingredients |
| 1 |
Green split-peas |
1+ 1/2 cups |
| 2 |
Portobello mushrooms, stems removed, caps cut into 1/2-inch dice |
1 pound |
| 3 |
Carrots, chopped |
2 |
| 4 |
Onions, chopped |
2 |
| 5 |
Celery stalks, chopped |
2 |
| 6 |
Garlic , minced |
3 cloves |
| 7 |
Fresh parsley, chopped |
3 tablespoons |
| 8 |
Dried thyme |
1/2 teaspoon |
| 9 |
Bay leaf |
1 |
| 10 |
Water |
9 cups |
| 11 |
Salt |
2 teaspoons |
| 12 |
Parmesan , grated |
6 tablespoons |
| 13 |
Freshly ground black pepper |
1/4 teaspoon |
| Method |
|
Heat 2 tablespoons of oil in a large pot over medium heat, add the carrots,
onions, celery and garlic and cook until the vegetables are soft, about 5
minutes. Add the split-peas, parsley, water, thyme and bay leaf, bring to a
boil, cover and simmer for 30 minutes, until the peas are almost tender. Now
add 1 3/4 teaspoons of the salt and simmer 5 minutes longer. Remove the bay
leaf. In the meanwhile, heat the remaining 2 tablespoons of oil in a frying pan
over medium-high heat. Add the mushrooms and the remaining 1/4 teaspoon of
salt and cook until the mushrooms are browned, about 10 minutes. Add the
mushrooms to the soup and bring back to a simmer, add parmesan and pepper
and serve.
|
| Servings -4 |
|
|
|
|
|
|
| Introduction
of the dish |
|
Meaty portobellos are especially good for adding substance
and flavor to this soup, but you can also use other mushrooms as well, like
shiitake mushrooms.
|
|
Disclaimer:
Most of the articles and recipes published here are collected via print
media, email and internet. The recipes were considered to be public
domain. Please use any information at your own risk. the writer will
not be responsible for any damages from the use of the information
provided. If anyone one has any objection regarding copyright or
ownership or any other details please contact classicfood4u.com via
email info@classicfood4u.com with proof and material will be promptly
removed from the site.
