This soup gets its silky texture from finely grated Parmigiano-Reggiano instead of heavy cream; use a rasp-style grater for light, fluffy shreds that will melt easily into the soup.

Ingredients:

• 3 Tbs. unsalted butter
• 1/2 cup finely chopped shallots
• 1/4 cup dry white wine
• 3 cups lower-salt chicken broth
• 1 large Yukon Gold potato (8 oz.), peeled and cut into 1/2-inch cubes (1 cup)
• 10 oz. (2 cups) frozen peas
• 1-1/2 oz. finely grated Parmigiano-Reggiano (1-1/2 cups using a rasp grater)
• White truffle oil, for garnish (optional)

Directions:

Melt 2 Tbs. of the butter in a 3-quart saucepan over medium-low heat. Add the shallots and cook, stirring often, until softened, 3 to 5 minutes. Add the wine, raise the heat to medium high, and cook until almost evaporated, about 2 minutes. Add the broth and potato and bring to a boil. Lower the heat to medium low, cover, and cook until the potatoes are tender when poked with a fork, 6 to 8 minutes. Add the peas, cover the pan, and cook until heated through, about 5 minutes more.

Purée the soup in 2 batches in a blender until very smooth. Reheat the soup in a 2-quart saucepan over medium-low heat. Add the Parmigiano, the remaining 1 Tbs. butter, and 1/2 tsp. pepper and cook, stirring, until melted. Serve drizzled with the truffle oil, if using.

Yield: Yields 4 cups

Servings: 4