Minestra Di Piselli (green Pea Soup)

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/4 kg peas, in the pod (4 cups shelled, frozen peas offer a quicker alternative)
• 1/4 cup extra virgin olive oil
• 2 onions, finely chopped
• 4 garlic cloves, finely chopped
• 1 leek, thoroughly washed and thinly sliced
• 1 celery heart, finely chopped
• 100 g piece pancetta, finely chopped
• 1/2 cup mint leaf, finely chopped
• 1/2 lemon, juice and zest of, finely grated
• salt, to taste
• fresh ground black pepper, to taste

Recipe

• 1 remove the peas from the pods.
• 2 heat 1 tablespoon oil in a large, heavy-based pan over a medium-high heat, and add the onions, garlic, leek, celery and pancetta; and sauté, stirring occasionally, for 6 minutes or until the vegetables have softened.
• 3 add 3 cups of water, bring to the boil and add the peas. cook for 6-8 minutes or until tender.
• 4 meanwhile, combine the mint with the remaining oil, lemon juice and zest.
• 5 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.
• 6 season with salt and freshly ground black pepper, to taste.
• 7 remove the soup from the heat, stir in the mint mixture, ladle into soup bowls and serve with warm, crusty rolls.
• 8 note: pancetta is available from butchers and delicatessens in flat and round forms. for this recipe, choose a flat variety that isn't too fatty.