In heavy-bottomed big pot sauté the following items, all sliced, in a splash of olive oil:
2. Once boiled, turn flame off. Stir. Put pot into 350 degree oven for 2 hours with lid cracked. Add one or two additional cups of water as the time goes, stirring as you add.
3. After about 2 hours (could be less or a bit more) blend in food processor or blender, or with hand held.
4. Add bag of frozen peas (thawed briefly) to very hot soup right before serving, serve with shredded Pecorino Romano.
Reprinted from Too Many Cooks: Kitchen Adventures with 1 Mom, 4 Kids, and 102 Recipes by Emily Franklin (© Harper Collins, 2009).
Since moving to the U.S. decades ago, Sruthi Pinnamaneni has been searching for American-made buffalo milk products. "There's just not enough buffalo milk to make them," she says. Steve Smith, who runs a buffalo dairy in Colorado, and Raffaele Mascolo, who brings milk to the U.S. from Italy, are two people who hope to change that.