Parmesan soup with tiny pasta & peas from Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs (page 64) by Julia Turshen

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Notes about this recipe

  • Lepa on December 12, 2017

    We were not fans of this soup. It seemed to have one note- salty (maybe I oversalted?) As others have noted, it also made a very small amount so if you try it, do not plan on feeding four.

  • raybun on May 23, 2017

    We loved this! I had a bag of rinds ready in the freezer, and I can't get over how much flavour they imparted. There was enough for 4 small bowls, I'm glad I made the zucchini fritters (same book) to accompany them, with chunks of fresh sourdough bread.

  • ksg518 on April 11, 2017

    A wonderful comforting soup selected to use up some of our growing stockpile of frozen parmesan cheese rinds. The only change we made from the recipe was that we peeled the onion before we realized she says that leaving the peel on will provide extra flavor and color. I'm still not sure the peel would give the soup the reddish color shown in the photograph, but we'll try it next time. The final soup was like a delicious soupy pea risotto without the extra work. We used orzo for the pasta. If I had one quibble it would be that I don't think this made enough for four servings if that was your entire meal.

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