Cream of Pea Soup with Arugula and Parmesan
Simple Recipes Vegetables Gluten-Free Recipes Soups and Stews
A soup that energizes us at the beginning of spring. Peas and arugula are full of vitamin C, K and fiber. Both have anti-inflammatory and antioxidant effects. And peas are filling, thanks to their fiber and high protein content. Especially now, when political tensions in recent times generate great stress that can influence our eating habits and emotional state, it is important to do everything possible to stay healthy on all levels.
Ingredients
450g peas (I used frozen)
1 large onion (approx. 150g)
3 garlic cloves
2 medium potatoes (approx. 200g)
75g arugula (young)
15g parmesan
3 tablespoons olive oil
salt, black pepper
yogurt (for serving)
Servings: 4
How to prepare cream of pea soup with arugula and parmesan
- In a pot, heat the oil and add the onion chopped into small cubes. Sauté over low heat until very soft (between 5 and 10 minutes), stirring occasionally.
- Add the crushed garlic and sauté for another minute, stirring constantly.
- Add the potatoes cut into smaller cubes so they cook faster. Add 2.5 cups of water (750 ml) and salt. Bring to a boil. Simmer over low heat until the potatoes are done (about 15 minutes, but check that they are soft). If the potatoes are not cooked, put the lid on after 15 minutes and continue cooking.
- Add the peas and cook for another 5 minutes. Remove 3 tablespoons of the peas from the pot if you want to use them for decoration.
* here, the cooking time is for frozen peas - Blend everything in a food processor (starting with all the solids and a little of the water they cooked in). When you have a fine puree, add the grated parmesan, black pepper and arugula. Blend again at high speed and gradually add the rest of the water until you have the desired consistency (I added all of it). Adjust the soup for salt.
* the arugula should be as young as possible here, so it is not bitter at all; its bitter taste will be accentuated by heat; therefore if you are not sure how your arugula will behave in the soup, add it in batches, first 35g, then add 20g more and always taste to see how the flavor evolves; stop when you can taste the arugula, but without it being bitter - Serve the soup warm, with yogurt and decorated with peas.
