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Zuppa carciofi e piselli… Artichoke and green peas soup
5 carciofi
500 g. piselli ( surgelati o freschi )
3 patate medie
2 cipolle medie
250 g passata di pomodori
1 l. brodo vegetale
1 limone
3 cucchiai olio di oliva
Sale q.b
Private dei carciofi le foglie esterne più dure e lavateli , quindi tagliateli a fettine sottili e metteteli in acqua acidulata con succo di limone.
Sbucciate le patate e tagliatele a cubetti dopo averle lavate.
Pulite le cipolle e tagliatele a pezzetti piccoli.
In una pentola capiente rosolate le cipolle , appena imbiondite aggiungete i carciofi scolati dall’ acqua e le patate, rosolate leggermente aggiungete i pelati e il brodo. Cuocete a fuoco dolce per 30 minuti ed aggiungete i piselli ( ho usato quelli congelati ), salate e portate a cottura circa 30 -40 minuti .
Servite la zuppa con crostini di pane tostato e qualche cucchiaiata di parmigiano.English version
Artichoke and green peas soup
5 artichokes
500 g. green split peas ( frozen or fresh )
3 medium potatoes
2 medium onions
250 g tomato sauce
1 l. vegetable broth
1 lemon
3 tablespoons olive oil
salt to taste
5 artichokes
500 g. green split peas ( frozen or fresh )
3 medium potatoes
2 medium onions
250 g tomato sauce
1 l. vegetable broth
1 lemon
3 tablespoons olive oil
salt to taste
Trim artichoke tops and outer leaves, then cut into thin slices and put them in acidulated water with lemon juice.
Peel the potatoes and cut into cubes after washing.
Clean and slice the onions into small pieces.
In a large saucepan sautè the onions, till are translucent/soft, add in the drained artichoke and potatoes, cook 10 min, stirring occasionally with a wooden spoon, add the tomatoes sauce and cover with broth.
Cook over low heat for 30 minutes , add the peas (I used frozen ones).
Season with salt and cook about 30 -40 minutes
Serve the soup with toasted croutons and a few tablespoons of Parmesan cheese.
Peel the potatoes and cut into cubes after washing.
Clean and slice the onions into small pieces.
In a large saucepan sautè the onions, till are translucent/soft, add in the drained artichoke and potatoes, cook 10 min, stirring occasionally with a wooden spoon, add the tomatoes sauce and cover with broth.
Cook over low heat for 30 minutes , add the peas (I used frozen ones).
Season with salt and cook about 30 -40 minutes
Serve the soup with toasted croutons and a few tablespoons of Parmesan cheese.
