A simple but fragrant soup, thanks saffron and laurel. He will like for sure to children but also to their parents, especially on a cold evening. They are ingredients that we always home: potatoes, Zucchini, peas. The sweetness combines perfectly with the aroma of saffron. The parsnip can be replaced with rice, but of course it will be added once the broth comes to a boil saw the long cooking time.
Ingredients for 4 people:
- 250 grams of peas already shelled (if out of season frozen ones are fine)
- 2 zucchine romanesche
- 3 medium sized potatoes
- a golden onion
- a bay leaf
- some pistils of Saffron
- a liter of vegetable broth made with a carrot, a stalk of celery and onion
- salt and olive oil to taste
- 60 grams of grated Parmesan cheese
- 120 grams of 'pasta’
Prepare the vegetable broth by boiling in a large pot and a half liters of water and vegetables (carrot, celery and onion) and cook for at least half an hour. Meanwhile peel the potatoes and zucchini and cut into very small cubes (They will cook together with peas). Slice thinly and then chop the onion.
In a saucepan, sauté the onion in 4 tablespoons of oil, add some’ broth if it started to become too golden, When it is dried, add the potatoes and zucchini and stir well doing everything for two minutes. Add the peas, and fry for another minute. Cover with vegetable stock, add the bay leaf and season with salt. Cook on medium heat for 15 minutes.
When the vegetables are cooked, add the pasta. In a cup put some spoonfuls of broth and dissolve saffron care. Putting it all into the soup. Remove the bay leaf and serve in earthenware bowls with a sprinkling of pepper (avoid it if you have children) and parmesan cheese.
THE PAIRING: With this simple but fragrant soup delicately flavored fits well a young white wine, cool and light-bodied as a classic Soave.