Peas Velvet Soup, with the unexpected.

Peas Velvet Soup

A quick and easy recipe with two unexpected ingredients that give to the peas velvet soup even a more delicious taste.

The Peas Velvet Soup is one of my favorite comfort food for fall / winter season. Rainy days and first cold ones, the dark that come early in the evening and getting back home looking for some more cuddles. That beautiful sensation of closing cold temperature outside the door, finding a cozy atmosphere inside the house.

I love to try new experiments while I am in the kitchen and this is an experimental version of the classic peas velvet soup, that comes out adding Pecorino Romano Cheese to give it a much more tasty effect, that looks somehow unexpected. I love the mix & match between the Italian cheese and the bacon that definitely is much more anglo-saxon. It is such a mix of flavors that made me fell in love with, so the experiment became one of my favorite dishes of the season that I love to frequently cook for my family and that is so much loved also by my little son.

Only few ingredients and some quick step to cook it but with an amazing result. Those beautiful recipes that we mostly love because they are easy to cook and you don’t have to think too much at it while cooking. Those recipes that save your dinners even after a long day at work with the fridge almost empty. Those ones that you can decide to cook last minutes and that, despite that, gives you that amazing cosy feeling.

Because this is definitely cozy and cuddles season, on the sofa under a blanket but also in the kitchen with creamy velvet soups and comfort food. Just add some good red wine and enjoy it with no rush.

Vellutata di Piselli

Velvet Peas Soup

A quick and easy recipe with two unexpected ingredients that give it even a more delicious taste to a creamy fall soup.
Prep Time 20 mins
Course Soup
Cuisine Italian
Servings 2 people

Equipment

  • Hand Blender

Ingredients
  

  • 300 g Water or Vegetable Broth
  • 350 g Peas Frozen
  • 3 slices Bacon think
  • 100 g Pecorino Romano Cheese
  • Oil, Salt & Pepper As you like

Instructions
 

  • Boil the peas in the water (or broth) and a pinch of salt. If you want it more thick, use less water and vice versa.
  • While the peas are cooking, slice the bacon into small sticks and make them toast into a pan.
  • When the peas are cooked, switch off the cooker power and whisk them with an hand blender. While doing this, add into the pot the pecorino cheese that you have chopped into little cubes and continue whisking while obtaining a creamy effect.
  • Place the soup in a soup plate or in a bowl and decorate it with the bacon.
  • Add oil and / or pepper if you like it.
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This post was originally written on 01/22/2013 and republished on 10/08/2021

32 Comments

  1. January 22, 2013 / 2:02 pm

    Sicuramente da provare!!!

  2. January 22, 2013 / 2:55 pm

    L'adoro! La faccio anch'io, mi piace da matti!!!

  3. January 22, 2013 / 3:47 pm

    Gracias por la sugerencia y la explicación tan detallada, la haré. 1 beso.Julieta

  4. January 22, 2013 / 4:20 pm

    L'ho fatta simile anch'io, copiata da Nigella, però ci ho messo lo stracchino invece del pecorino.. mm.. a ben pensarci potrebbe funzionare anche con il mascarpone che ho giusto in frigo..

  5. January 22, 2013 / 5:07 pm

    buona! anche io le faccio spesso la sera 😉

  6. January 22, 2013 / 6:11 pm

    o inserito la ricetta tra i preferiti, domani la faccio! Grazie 😀 (ho fame)
    Lau

  7. January 22, 2013 / 7:43 pm

    gnam gnam voglio provarla!!!
    bacioni

  8. January 22, 2013 / 10:08 pm

    sembra buonissima peccato che leo non ami molto le zuppe, uffa!!!
    I LOVE SHOPPING

  9. January 22, 2013 / 11:47 pm

    Ehhhhhhh questa te la rubo domani sera! Adoro le zuppe! e questa oltre che buona è velocissima! un bacio

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