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Zuppa Di Piselli

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Ingredients
  Onion 1 Small, chopped
  Celery stalks 2 Medium, chopped
  Peas 2 Pound
  Ham bone 1 Small
  Chicken stock/Water 3⁄4 Pint
  Cornflour 1 Tablespoon (Leveled)
  Cold milk 1⁄2 Pint
  Salt To Taste
  Pepper To Taste
  Olive oil 3⁄4 Tablespoon (Leveled) (Use 1 level dessertspoon)
  Butter 3⁄4 Tablespoon (Leveled) (Use 1 level dessertspoon)
Directions

A soup which demands fresh peas; canned or frozen ones will not do at all.
Fry the onion and celery very gently in the butter and oil until soft but not brown.
Add the peas and cook gently, stirring frequently, for a further 5 minutes.
Add the ham bone and stock or water.
Bring to the boil, lower the heat and cover the pan.
Simmer gently, stirring occasionally, until the peas are very soft; 30 to 40 minutes.
Remove the ham bone, then either rub the soup through a sieve or blend until smooth in an electric blender.
Return to a clean saucepan.
Mix the cornflour to a smooth liquid with the cold milk.
Add to the soup.
Cook, stirring continuously, until the soup comes to the boil and thickens.
Simmer for 5 minute

Recipe Summary

Cuisine: 
Italian
Method: 
Boiled
Ingredient: 
Pea

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