PETIT POIS SOUP WITH TORTELLINI OF SPICY TURKEY
This soup is very simple and makes use of just the basic ingredients. Tortellinis can be made in advance and frozen for a week. Don't be afraid to use frozen peas, they taste really as good as fresh.
4 servings
Soup:
800 g/28 oz petit pois peas
little olive oil
2 small shallots or 1 onion, chopped
500 mL/22 fl oz milk+cream (non-curdling in heat) in equal amounts
some butter
Tortellini:
spicy smoked turkey, e.g. your favorite slices sold in grocery stores
(optional) some aromatic veggies, like carrots or leeks
pasta dough
To make the soup: heat the oil in the pan on low-moderate heat and sauté the onions for 2-3 minutes so they sweat without browning. Then, add the peas and cook for further 2-3 minutes, without letting them get brown either. Pour in the milk+cream and simmer just until the peas are tender. Transfer to a food processor and blend until you get a smooth pure. Season with salt and pepper if needed and add some butter. Done!
Tortellinis are made as we describe in our HOW TO section. Use the filling of sliced turkey and sautéed veggies, and spice it more if needed. Usually, there are some nice turkey products available that are already seasoned with nice flavors so you don't have to add anything to the filling, just some aromatic veggies if you like.
When serving, pour the soup in the plate, place a few tortellinis in the middle, and drop some drops of olive oil or herb oil on the surface of the soup to give it some "local taste variation" and an esthetic look.