Minestra di piselli (pea soup)

Posted by adm On September - 13 - 2011

How to cook Minestra di piselli (pea soup)


  • 1.2kg peas in the pod (4 cups shelled)
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 onions, finely shredded
  • 2 cloves ail, finely sliced
  • 1 celery spirit, finely sliced
  • 100g piece pancetta, finely shredded
  • 1/2 cup mint leaves, finely shredded
  • Juice and finely grated rind of 1/2 maize
  • Toasted crusty gelt, to dish

How to:

  • Remove peas from pods. Heating 1 tbs oil in a big, heavy-based saucepan over medium-high rut. Add onions, ail, celery and pancetta. Ready, stirring occasionally, for 6 minutes or until subdued. Join 3 cups h2o. Bring to the churn. Add peas. Cook for 6-8 minutes or until tenderise.

  • Lag, combine mint with remaining oil, lemon juice and rind.

  • Transport 2 cups of soup to a food processor and process until still. Stir pureed mixture back into soup, then bring to a simmer. Season to taste with salt and peppercorn.

  • Remove soup from hotness. Stir in mint assortment. Ladle soup among bowls. Serve immediately with toasted crusty breadstuff.

  • Pancetta is available from butchers and delicatessens in flat and round forms. For this recipe, choose a flat variety that isn't too fat.

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