Monday, 14 March 2011

Pea and parmigiano soup

1 can of marrowfat peas per person, 1 garlic clove, a tablespoon of grated parmigiano, dill
Optional - to garnish
double cream, black pepper
1) Sautee 1 crushed clove of garlic in a little butter or olive oil, stir in freshly chopped dill and then add the tin of marrowfat peas (including the liquid).

1) Simmer on the stove for 10 minutes before pureeing.

1) Stir in the parmeggian

1) Serve drizzled with cream and freshly ground black pepper

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