Pea and Parmigiano Soup

Name: Pea and Parmigiano Soup
Yield: Serves 4
Ingredients: 3 Tbs. unsalted butter; 1/2 cup finely chopped shallots; 1/4 cup dry white wine; 3 cups lower-salt chicken broth; 1 large Yukon Gold potato (8 oz.), peeled and cut into 1/2-inch cubes (1 cup); 10 oz. (2 cups) frozen peas; 1-1/2 oz. finely grated Parmigiano-Reggiano (1-1/2 cups using a rasp grater); Freshly ground black pepper; White truffle oil, for garnish (optional)

Pea and Parmigiano Soup was pinched from <a href="http://www.finecooking.com/recipes/pea-parmigiano-soup.aspx" target="_blank">www.finecooking.com.</a>

"This soup gets its silky texture from finely grated Parmigiano-Reggiano instead of heavy cream; use a rasp-style grater for light, fluffy shreds that will melt easily into the soup...."

INGREDIENTS

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3 Tbs. unsalted butter

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1/2 cup finely chopped shallots

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1/4 cup dry white wine

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3 cups lower-salt chicken broth

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1 large Yukon Gold potato (8 oz.), peeled and cut into 1/2-inch cubes (1 cup)

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10 oz. (2 cups) frozen peas

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1-1/2 oz. finely grated Parmigiano-Reggiano (1-1/2 cups using a rasp grater)

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Freshly ground black pepper

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White truffle oil, for garnish (optional)

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