Recipe

Minestra Di Piselli (green Pea Soup) Recipe

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Ingredients

1/2 lemon, juice & zest of, finely grated .
4 garlic cloves, finely sliced .
1 celery heart, finely sliced .
1/4 c extra virgin olive oil .
fresh ground black pepper, to taste .
2 onions, finely sliced .
100 g piece pancetta, finely sliced .
1/2 c mint leaves, finely sliced .
1 1/4 kg peas, in the pod (4 c shelled, frozen peas offer a quicker alternative) .
1 leek, thoroughly washed & thinly sliced .
salt, to taste

Directions

Step #1 Remove the peas from the pods.
Step #2 Heat 1 tbsp oil In a large-ish, heavy-based pan over a medium-high heat, garlic, celery & pancetta; & sauté, stirring every once in awhile, & add the onions, leek, for 6 mins or until the vegetables have softened.
Step #3 Add 3 c of water, bring to the boil & add the peas.
Step #4 Cook for 6-8 mins or until tender.
Step #5 Meanwhile, mix the mint with the remaining oil, lemon juice & zest.
Step #6 Transfer 2 c of soup to a food processor/blender or mixer, & process until smooth; then stir the processed mixture back into the soup, & bring the soup back to the simmer.
Step #7 Spice up with salt & freshly ground black pepper, to taste.
Step #8 Remove the soup from the heat, ladle into soup bowls & serve this with warm, stir in the the mint mixture, crusty rolls.
Step #9 Note: Pancetta is available from butchers & delicatessens in flat & round forms.
Step #10 For this recipe, choose a flat variety that isn't too fatty.
Enjoy the Minestra Di Piselli (Green Pea Soup) recipe

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