Italian Pea And Basil Soup With Parmesan Recipes

PEA AND BASIL SOUP

Steps:

• Place a medium soup pot over medium heat. Add the olive oil, butter, onions, garlic, salt and pepper. Cook until the onions are soft and translucent, about 5 minutes. Add the peas and basil, and heat until the peas are thawed.
• Place the pea mixture in a blender. Add 1 cup of the chicken broth and pulse until pureed, adding more broth, if necessary, to puree. Return the pureed mixture to the pot. Stir in the remaining chicken broth and cream. Return the pan to medium heat and cook until hot, but not boiling.
• To serve, place the soup in bowls. Float a thin slice of fresh mozzarella cheese on top of each soup and sprinkle with the diced roasted red bell peppers. Serve immediately.

CREAMY BASIL PARMESAN ITALIAN SOUP RECIPE - (4.3/5)

Steps:

• Cook pasta in salted water until al dente. Drain and set aside. Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through. Remove to a plate. Melt butter with 1 tablespoon olive oil in the now empty pot and heat over medium high heat. Add onions and carrots and cook, while stirring, for 4 minutes. Add 1 more tablespoon olive oil, celery, red bell peppers and garlic and cook for 1 minute. Sprinkle in flour and cook, while stirring, for 3 minutes (it will be thick). Gradually stir in chicken stock followed by tomatoes, sugar, bay leaves and all remaining herbs and spices. Bring to a boil; cover, and reduce to a gentle simmer for 15-20 minutes or until vegetables are tender and chicken is completely cooked through. Stir in Parmesan cheese until smooth followed by heavy cream/half and half. Stir in pasta. If you would like a less "chunky" soup, stir in additional broth or cream/half and half. Garnish individual servings with freshly grated Parmesan cheese and basil (optional) and season with salt and pepper to taste.

PEA SOUP WITH PASTA AND PARMESAN

Steps:

• In a 4- or 5-quart Dutch oven or heavy sauce pan, combine the olive oil and butter over medium heat. Add the shallot and garlic and cook, stirring, for 1 minute, until just softened. Add 2 cups of the peas, plus the oregano. Cook, stirring to keep the peas from sticking, for 2 minutes. Pour in the broth, and raise heat to high. Bring to the boil, then reduce heat to simmer, cover, and cook for 10 minutes.
• Remove the pot from the heat and, with an immersion blender, puree until smooth. (Or, if you're using a stand blender, let the soup cool for a few minutes, then puree in batches, and return to the pot.).
• Stir in the remaining 1/2 cup of peas, and the pasta. Again, bring the soup to the boil over high heat, and reduce heat to simmer. Cook for 5 minutes, uncovered, stirring often to keep the pasta and whole peas from sticking. If the soup is thickening too much, add 1/2 cup of water. After 5 minutes, grate the cheese directly into the pot with a Microplane® or box grater, and season with salt and pepper to taste (this soup loves quite a bit of black pepper, so don't be timid).
• Continue cooking for 5 minutes more, or until the pasta is soft. If the soup is too thick, add more water or stock to achieve the texture you like.
• Ladle into individual serving bowls, and garnish with grated cheese.

ITALIAN PEA AND BASIL SOUP WITH PARMESAN

Steps:

• Heat oil and add onion, celery, carrot and garlic. Cover pan and cook over low heat for 40 minutes, or until veggies are soft. Stir occasionally to prevent sticking.
• Add peas and stock to the pan. Bring to a boil.
• Reduce heat and add basil and seasoning. Simmer 10 minutes.
• Use a food processor or immersion blender to blend until smooth.
• Return soup to pan and reheat gently until ready to serve.
• Garnish with cheese and basil.