Celery and peas soup
Instructions
Together in a pot or unshelled peas carrots cut into rondelline, dice celery, cover with a liter of water, combined the dice and bring to a boil; Cook over medium heat and cover pan for a quarter of an hour.
Add the pasta and bring to boiling.
Before serving, place the parsley, washed, dried and chopped, a drizzle of raw oil and grated pecorino cheese.
Ingredients and dosing for 4 persons
- 300 g of celery in verona
- 1 carrot
- 300 g of peas
- 100 g of type pasta ditalini
- 1 nut for stock
- 1 sprig of parsley
- 1 thread of olive oil extra virgin
- 50 g of cheese