Zuppa di Piselli Secchi

Pea Soup

Preparation info

    • Difficulty


Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About

Use dried split peas, which don’t need soaking and cook quickly.


  • ½ kg (1 lb 2 oz) split peas
  • a pig’s trotter severed lengthwise in two a bayleaf
  • salt and black pepper ground mustard seed diluted in a little vinegar
  • a little butter
  • a large onion
  • 2 potatoes
  • 2 leeks chopped parsley or coriander leaves
  • little croûtons


    The pig’s trotter will be improved by pickling in brine beforehand; see my recipe for Lingua salmistrata and Jane Grigson’s Charcuterie and French Pork Cookery.

    Immerse the pig’s trotter and the peas in cold water in a pan, bring to the boil and skim. Put in the bayleaf and the seasoning, cover and cook slowly for an hour. In another pan simmer in butter the chopped onion, the diced potatoes, the leeks chopped fine, till they soften. Then transfer from the other pot the cooked peas and their liquor, by now more or less a purée, and simmer together for 20 minutes. What meat you can find on the trotter can be cut up small and put into the soup.

    Sprinkle with the chopped parsley or coriander leaves and serve with little croûtons fried in pure pork fat. The soup should be dense.