Ingredients
Units
Scale
- 1 pint of cherry tomatoes - halved
- 16 oz. bag of Frozen peas
- 1 red onion - sliced thin
- 2 stalks celery - chopped
- 4 cloves garlic- crushed and chopped
- 1/4 cup of fresh Italian parsley - chopped
- 1/4 cup of fresh basil - chopped
- 3 bunches of scallions - chopped
- 6 cups of chicken broth
- 2 tsp. salt
- 2 tsp. dried oregano
- 1 1/2 tsp. black pepper
- 2 oz. can of anchovies with oil - crushed
- 2 1/2 tbs. honey
- 2 tbs. olive oil - plus more for drizzling
- Juice of 1 lemon
- Red pepper flakes for garnish
- Grated cheese - Romano
Instructions
- Heat a cast iron sauce pot with 2 tbs. of olive oil. Add the sliced onions, chopped garlic, halved tomatoes, chopped celery, scallions, chopped fresh basil and chopped fresh parsley; sweat down these vegetables until reduced in size and tender.
- Add the frozen peas, seasonings and broth and loosely cover the pot. Let the soup simmer on a gentle heat for 30 – 40 minutes.
- Mash the anchovies with a fork and add the honey and lemon juice and stir. Add this mixture to the soup and stir.
- Taste the soup for seasonings to taste.
- Serve the soup with a drizzle of olive oil, fresh grated cheese and extra black pepper and red pepper flakes for garnish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
