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.

Recipes