Summary
| Yield | |
|---|---|
| Prep time | 5 minutes |
| Vegetarian/Non Vegetarian | |
| Recipes by Indian Region | |
| Recipes by Categories |
Description
Minestra Di Piselli (Green Pea Soup
Ingredients
| 1 1⁄4 | kg | peas (in the pod (4 cups shelled, frozen peas offer a quicker alternative) ) |
| 1⁄4 | c | extra virgin olive oil |
| 2 | onions (finely chopped) | |
| 4 | garlic cloves (finely chopped) | |
| 1 | sli | leek (thoroughly washed and thinly sliced) |
| 1 | celery heart (finely chopped) | |
| 1⁄2 | c | mint leaves (finely chopped) |
| 1⁄2 | lemon juice and zest of (finely grated) | |
| pn | salt (to taste) | |
| pn | Fresh ground black pepper (to taste) |
Instructions
Remove the peas from the pods.
Heat 1-tablespoon oil in a large, heavy-based pan over a medium-high heat, and add the onions, garlic, leek and sauté, stirring occasionally, for 6 minutes or until the vegetables have softened
Add 3 cups of water bring to the boil and add the peas. Cook for 6-8 minutes or until tender.
Meanwhile, combine the mint with the remaining oil, lemon juice and zest.
Transfer 2 cups of soup to a food processor or blender, and process until smooth; then stir the processed mixture back into the soup, and bring the soup back to the simmer. Season with salt and freshly ground black pepper, to taste.
Remove the soup from the heat, stir in the mint mixture, ladle into soup bowls and serve with warm, crusty rolls.