Creamy Green Pea Macaroni Soup with Veal
"Indulge in a sophisticated symphony of garden-fresh peas and succulent veal in this vibrant, velvet-smooth soup that redefines gourmet comfort."
Instructions
Bring a pot of lightly salted water to a boil. Cook the small pasta until just tender, then drain well and set aside to cool.
In a soup pot, heat the vegetable oil over medium heat. Add the chopped green onions and sauté gently until soft and fragrant, taking care not to brown them.
Add the green peas and chicken broth to the pot. Reduce the heat and simmer for 15–30 minutes, until the peas are fully tender.
Using a blender or immersion blender, purée the soup until completely smooth and velvety.
Return the blended soup to the pot. Add the sliced veal and the cooked pasta.
Warm the soup gently over low heat for 2–3 minutes, just until the veal is cooked through and tender.
Season with salt and freshly ground black pepper to taste.
Remove from heat, stir in the cream, and serve warm.