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Rec: Minted Pea Soup, from the magazine Taste Italia

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Joined: Feb 5, 2006

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Posted to Thread #14751 at 10:58 am on May 10, 2009

I LOVE this magazine (from UK). The recipes I have tried have been great and I love the low key-ness about it.

I tried their minted pea soup - or Zuppa ai piselli e menta - and it was really wonderful.

Ingredients:

4 Tbs butter
1 onion, peeled and chopped
1 medium potato, peeled and finely chopped
4 cups vegetable stock, heated
3/4 pound frozen petit pois (peas)
A handful of fresh mint leaves
2 cups single cream (optional)
salt and freshly ground pepper to taste
(I also added a tiny pinch of cayenne to the soup).

Melt the butter in a saucepan over low heat. Add the onion and cook gently for about 10 minutes, until softeneed but not colored.
Add the potato to the saucepan along with the hot stock. Turn the heat to medium and bring to to the boil. Adjust heat, cover and simmer steadily for about 20 minutes until the potato is cooked. Add the peas to the saucepan, bring back to boil and simmer for 1-2 minutes, until tender.

Transfer the soup to a food processor, add the mint leaves and pulse until smooth.
Return the soup to the rinsed out saucepan, thin out with water if necessary, the reheat gently until piping hot but not boiling. Season to taste.
Ladle the soup into bowls, then add a swirl of cream to decorate, if desired.
Serve at once.


"I Love Cooking With Wine. Sometimes I Even Put It In The Food."


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