• piselli freschi
  • 1 uovo a testa
  • scalogno
  • parmigiano
  • brodo vegetale
  • menta, rosmarino, timo (erbe a piacere)
  • noce moscata
  • sale pepe qb

Preparate il brodo e pulite i piselli. Tritate le erbe aromatiche (io ho scelto timo, menta e rosmarino) e lo scalogno e fateli soffriggere un una pentola capiente con un filo d’olio.

Unite poi brodo e piselli e fate cuocere portando a bollore. Aggiungere sale, pepe, e noce moscata se piace.

A parte sbattete le uova con il parmigiano grattugiato, che unirete solo alla fine nella padella tolta dal fuoco o nel piatto stesso, con la zuppa ancora bollente, mescolando velocemente con una forchetta o una frusta. Decorate con una fogliolina di menta e servite subito.


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