Name: Zuppa Estiva di Piselli (Summer Pea Soup)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 garlic clove, peeled and very finely chopped; extra virgin olive oil; 1 medium red onion, peeled and finely chopped; 50 g (2 oz) Parmesan, freshly grated; sea salt and freshly ground black pepper; 1 bunch fresh mint leaves, chopped; 500 ml (17 fl oz) Chicken Stock; 25 g (1 oz) butter; 1 tablespoon olive oil; 1 kg (2.¼ lb) fresh peas, shelled

Preparation info

Serves
6

Difficulty
Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

Young freshly picked peas are one of the most special early summer vegetables. This soup celebrates that flavour.

Ingredients

1 kg (2.¼ lb) fresh peas, shelled
1 tablespoon olive oil

Method

Melt the oil and butter together in a large saucepan, and fry the onion and garlic over a very gentle heat until soft but not brown, about 15 minutes. Add about three-quarters of the mint, the peas and the stock. Cook, covered, until the peas are tender, about 5 minutes.

Put half the mixture into a food processor and pulse until you have a coarse purée. Return to the pan and season. Add

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Ingredients

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