Servings:
4
Prep time:
15
Cooking time:
40
INGREDIENTS
- - 200 g of dried peas
- - 200 g chestnuts, boiled
- - 1 shallot
- - 1 clove of garlic
- - 1 sprig of rosemary
- - 1 bay leaf
- - 1 tablespoon dried thyme
- - 1.50 liters of vegetable stock
- - 3 tablespoons extra virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Heat 2 tablespoons of oil in a pan and let fry slowly the shallots and garlic for about 5 minutes until they are wilted and lightly browned. At this point add the bay leaf, thyme, rosemary needles, peas and chestnuts, stir and pour in the broth. Bring to a boil and keep on low heat for 35 minutes, which become 20 if you use a pressure cooker.
- Remove the bay leaf and move the soup to a blender or shake it with the hand blender. Eventually check for salt and sprinkle with pepper.
- Distribute the soup into bowls and finish with a drizzle of olive oil and another sprinkling of pepper. Serve with toasted whole wheat bread or lightly toasted rye bread.
