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Zuppa Di Piselli

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  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)

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1392 Calories from Fat 347

% Daily Value*

Total Fat 39 g60.1%

Saturated Fat 14.3 g71.6%

Trans Fat 0.1 g

Cholesterol 103.6 mg34.5%

Sodium 1785.4 mg74.4%

Total Carbohydrates 180 g60.1%

Dietary Fiber 49.8 g199%

Sugars 76.7 g

Protein 87 g174%

Vitamin A 155.5% Vitamin C 625.2%

Calcium 57.6% Iron 86.3%

*Based on a 2000 Calorie diet

Zuppa Di Piselli Recipe