Zuppa di Piselli

Pea Soup


Preparation info

  • 6–8

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

A delicious spring soup which appeals to the economically minded in that it utilises the pea pods. Serve chilled if you want.


  • 1 kg fresh peas, podded, reserving the peas and pods separately
  • 30 g butter
  • 1


Bring 2 litres water to a rolling boil. Blanch the peas for 8–10 minutes or until tender. Remove the peas and refresh in cold water, drain and dry, then reserve. Do not throw away the cooking water, it provides the liquid for the soup.

In a largish casserole or saucepan (how large? Answer: large enough to accommodate the ingredients), melt the butter, add the soffritto, and sweat for 10