Creamy Persian Macaroni and Pea Soup with Veal

Bring a pot of well-salted water to a boil. Add the fine macaroni and cook until just tender. Drain immediately, rinse briefly with cold water to stop the cooking, and set aside.

In a medium soup pot, heat the vegetable oil over medium heat. Add the chopped chives and sauté gently for 1–2 minutes until softened and aromatic, taking care not to brown them.

Add the fresh peas and chicken broth to the pot. Reduce the heat to low and simmer for 15–30 minutes, until the peas are completely tender and infused with the broth.

Carefully transfer the soup to a blender and blend until smooth. Return the puréed soup to the pot and place over low heat.

Add the sliced cooked veal and the reserved macaroni. Warm gently for 2–3 minutes, stirring occasionally, until everything is heated through.

Season with salt and black pepper to taste. Stir in the cream just before serving, heat briefly without boiling, and serve hot.