Preparation
- Green peas: 1 kg
- White onions: 100 g
- Fresh liquid cream: 20 g
- Grana Padano cheese: 50 g
- Il Cavallino Special Edition extra virgin olive oil: 30 g
- Fine salt: to taste
- Black pepper: to taste
- Vegetable broth: 400 g
Start by preparing a delicate vegetable broth. Meanwhile, finely chop an onion and gently sauté it with Il Cavallino Special Edition extra virgin olive oil in a large pot. This premium oil will give your velvet soup a particularly refined flavor. Stir occasionally to prevent the onion from browning.
When the onion becomes transparent, add the peas (both fresh or frozen will work). Season with salt and pepper, mix well, and let the flavors meld for about 5 minutes.
Pour in 350 grams of the prepared vegetable broth, setting aside 50 grams. Cook everything for 15-20 minutes. Then, turn off the heat and blend the ingredients with an immersion blender, gradually adding the remaining broth until you achieve a smooth and velvety consistency.
Add the fresh cream, turn the heat back on, and continue cooking for another 5 minutes, stirring frequently. To make the cream even silkier, pass it through a fine strainer using a spatula.
Serve the velvet soup in individual bowls and, if you like, finish with a generous sprinkle of grated Grana Padano cheese. You can enjoy it either hot or warm, according to your preference!
The choice of Il Cavallino Special Edition extra virgin olive oil best enhances the natural flavors of the peas and vegetables, giving the dish a touch of gastronomic excellence.
