Recipe: Creamed pea and cashew soup with luganega pork sausage
Createtemed pea and cashew soup with luganega pork sausage
Createtemed pea and cashew soup with luganega pork sausage
Preparation time: 10 minutes
Cooking time:
35 minutes
Ingredients
Doses for 4 people
Peas1 kg
Fresh cream 20 g
Extra-virgin olive oil
Grated Parmigiano-Reggiano cheese 50 g
1 Onion
Vegetable broth 400 g
Salt
Pepper
Luganega 200 g
Cashews 100 g
Preparation
1
Pre-heat
Pre-heat the oven to 160 °C, when hot toast the cashews for a few minutes until they start to turn golden, remove from the oven and leave to cool.
2
Clean
Clean the onion and cut the luganega into pieces.
3
Fry
Put a little oil in a thick-bottomed pan with the onion rings, fry until golden, add the luganega and leave to cook until golden, then remove the luganega with a spoon and set aside.
4
Mix
Add the peas to the oil and onion, brown and cover with broth, season with salt and pepper and leave to cook for around 30 minutes, stirring regularly.
When cooked, add the fresh cream and the Parmigiano-Reggiano, stir and leave to cook for a further 4-5 minutes then remove from the heat.
5
Blend
Blend the soup with a blender to obtain a smooth cream and serve topped with the luganega and toasted cashews.
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