Zuppa di Piselli | Spring Pea Soup
My husband Stephen does not enjoy vegetables, but he loves peas. I am always looking for new ways to cook peas beside the usual heap rolling around on the plate. This luscious green-hued sweet ripe pea soup is the perfect spring dish. I use fresh English peas whenever I can find them, but the frozen variety work just as well. In fact, in the winter months, when I use frozen peas, I serve this soup hot with a dollop of crispy pancetta and warm crusty bread. In the warmer months, I like to serve this soup chilled. It is so refreshing. I enjoy a glass of Centanni Falerio, which is a blend of three indigenous grapes of Le Marche, Passerina, Pecorino, and Trebbiano.
See ingredients, directions and pairings.
Ingredients
7 cups English Peas, shelled, or Frozen Peas
4 tablespoons EVOO
1 Onion, finely chopped
Splash of White Wine
4 cups Broth, I use vegetable broth
2 cups Cream, or cream dairy alternative, I use Oatly
2 teaspoons Fresh Lemon Juice
Pinch of Sea Salt
Pinch of Freshly Cracked Pepper, on fine grind
Directions
Slowly cook the onions in EVOO in a large pot over medium heat until they become translucent, about 5 to 10 minutes.
Add a splash of wine and cook for a minute more, taking care not to brown the onions, as this will change the color of the soup.
Now add the broth, cream, salt, and pepper and bring to a boil.
Add the peas and continue boiling for about 10 minutes, or until the peas are tender.
Transfer the liquid to a blender and carefully blitz in batches until creamy.
Stir in the lemon juice just before serving hot or cold.
Additional Pairings
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