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Pea soup with Nazareth Classic

Type: Entree

Ingredients for 4 people

  • 200g Nazareth Classic grated
  • 1 bunch spring onions
  • 50g Nazareth butter
  • 600g small peas
  • Salt and pepper
  • 1 can of tomato puree 75g
  • 100g pasta
  • ½ litre beef stock
  • Coarsely chop the spring onions and sauté in some butter.

    Add the stock and simmer for 20 minutes with the tomato puree, the pasta,

    salt and pepper and the peas. Stir regularly.

    Serve with the grated cheese.