Zuppa Di Piselli
|Onion||1 Small, chopped|
|Celery stalks||2 Medium, chopped|
|Ham bone||1 Small|
|Chicken stock/Water||3⁄4 Pint|
|Cornflour||1 Tablespoon (Leveled)|
|Cold milk||1⁄2 Pint|
|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