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Recipe from: Angela's Italian Organic Oregano
Italian soups are distinctly thick. In this recipe we pulse-chop the cooked vegetables in a food processor and add more peas at the end. Frozen petit pois work just as well. You can choose either chicken or vegetable stock cubes for this soup. We use chicken.
1.1 pound (500 grams) zucchini
2 garlic cloves
2 ounces (50 grams) Parmesan cheese
2 stock cubes
extra virgin olive oil
1.1 pound (500 grams) podded fresh peas
3 tablespoons basil leaves
Trim the ends of the zucchini, cut them in half lengthways, and then into ½ inch pieces. Peel and chop the garlic. Grate the Parmesan cheese. Dissolve th stock cubes in 3 cups of boiling water. In a thick bottomed saucepan, heat two tablespoons of olive oil and fry the garlic until soft. Add the zucchini and cook, stirring, until soft. Add half the peas, stir and then add half the stock Cook until the peas are tender. Put into a food processor and pulse-chop to a coarse purée. Bring the remaining peas to the boil in the remaining stock, and cook for five minutes. Scoop out the peas with a slotted spoon, and stir into the soup, adding a little of the stock if the soup is too thick. Serve with tor basil leaves and grated Parmesan cheese.