That’s one of my daughters favorites. It’s delicate in taste, a bit sweet thanks to peas, with little chunky peaces of carrots and this lovely tiny pasta called acini di pepe. I call it a summer soup because of fresh young carrots I used, but I guess you can do it any time with any kind of carrots, though young one’s do have more sweet taste.And that’s what this soup is about, freshness and sweetness !
Tiny pasta : acini di pepe.
Cut leek and carrots. Pan-fry leeks and carrots on butter till the leek turns semi transparent.Add broth.Add peas.Add pasta. Let it cook a bit. Enjoy!