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Minestra Di Piselli Green Pea Soup
a fabulous and visually stunning, lemon-flavoured pea soup with a wonderful texture – part blended/part chunky. i found this scrumptious recipe in the first edition - september 2005 - of the new australian magazine 'notebook: ideas for living'. it was part of an article on peas and beans. the only changes i have made to the recipe was to use more garlic (the original recipe had 2 cloves of garlic) and to add one leek. i have also posted a recipe for byessar (moroccan broad bean dip) recipe 135158, from the same magazine.
11 ingredients11 preparation steps
Ingredients
- peas
- extra virgin olive oil
- onions
- garlic cloves
- leek
- celery heart
- pancetta
- mint leaf
- lemon, juice and zest of
- salt
- fresh ground black pepper
Preparation
- 1remove the peas from the pods
- 2heat 1 tablespoon oil in a large , heavy-based pan over a medium-high heat , and add the onions , garlic , leek , celery and pancetta
- 3and saut , stirring occasionally , for 6 minutes or until the vegetables have softened
- 4add 3 cups of water , bring to the boil and add the peas
- 5cook for 6-8 minutes or until tender
- 6meanwhile , combine the mint with the remaining oil , lemon juice and zest
- 7transfer 2 cups of soup to a food processor or blender , and process until smooth
- 8then stir the processed mixture back into the soup , and bring the soup back to the simmer
- 9season with salt and freshly ground black pepper , to taste
- 10remove the soup from the heat , stir in the mint mixture , ladle into soup bowls and serve with warm , crusty rolls
- 11for this recipe , choose a flat variety that isn't too fatty