Home » Broad bean soup, peas and lettuce with Parmesan wafers

Broad bean soup, peas and lettuce with Parmesan wafers

by Ada Parisi
5 min read

A soup of the spring and summer, Green Hope seen that green vegetables are great for your health: fresh peas, fresh beans, lettuce, sheets of basil and Parmesan. Make it really simple,, if you like Pepper, with a sprinkling of my beloved pimento become a soup taste sweet but firm. You can eat even slightly warm: It is very good too. I strongly suggest a good deal’ toasted bread to make 'soup'.

Ingredients for 4 people:

  • a head of romaine lettuce (the one with the crispy leaves and elongated)
  • 1,2 kilogram of beans shelling
  • 500 grams of peas
  • a fresh onion
  • 6 Tablespoons extra virgin olive oil
  • salt and pepper
  • a few leaves of fresh basil
  • 120 grams of grated Parmigiano Reggiano DOP
  • 20 grams of flour

Shell the peas and broad beans (they are great also remove the second skin, otherwise you can leave it) and wash. Chop the spring onion, wash and cut the lettuce into thin strips.

Put the onion in a saucepan with the oil and let it dry on low heat: add the peas and beans and brown them with care. Season with salt, pepper and add warm water to cover and chopped basil. Cook for 20 minutes.

While the soup is cooking, mix in a bowl with the flour parmesan, preheat a frying pan and pour over much parmesan far enough to cover the bottom evenly.

When the cheese has melted and you will see that is browning, remove pan from heat and roll the wafer on itself. Put the pan on the fire and brown the cheese roll evenly on all sides. Continue until all of the Parmesan. Once cold, Cut the rolls into strips (are crisp).

At 5 minutes from the end of cooking soup, add lettuce cut into small pieces, stir and cook for another 2-3 minutes. The lettuce must stay crispy. Serve the soup hot or slightly warm, garnishing the dish with a little basil, a sprinkling of freshly ground black pepper and Parmesan wafers.

THE PAIRING: A wine biancoè our choice for this soup. We chose the Pinot Grigio Valdadige Doc produced by Santa Margherita. Its white fruit, the spicy notes and the absence of tannins make it an ideal match for this delicate soup and, at the same time, perfumed.


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conunpocodizucchero.it May 21, 2013 - 16:31

oh the first soup! certain copyright eh!

Sicilians creative in the kitchen May 21, 2013 - 16:34

Ah ah ah Elenina…I fall and the Pea… I made other soups, It is that not always fry (Tomorrow, for example, you will have your loved fried)… kisses and wait for the comments of your husband on the recipe tomorrow!


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