Zuppa di Piselli e Zucchini

Pea and Zucchini Soup

Italian soups are distinctly thick. In this recipe we pulse-chop the
cooked vegetables in a food processor and add more peas at the end.
Frozen petit pois work just as well. You can choose either chicken or
vegetable stock cubes for this soup. We use chicken.


1.1 lb (500 grams) zucchini
2 garlic cloves
2 ounces (50 grams) Parmesan cheese
2 stock cubes
Extra-virgin olive oil
1.1 lb (500 grams) podded fresh peas
3 Tbsp basil leaves


Trim the ends of the zucchini, cut them in half lengthways, and then into 1/2
inch pieces. Peel and chop the garlic. Grate the Parmesan cheese. Dissolve the
stock cubes in 3 cups of boiling water. In a thick-bottomed saucepan, heat two
tablespoons of olive oil and fry the garlic until soft. Add the zucchini and
cook, stirring, until soft. Add half the peas, stir and then add half the stock.
Cook until the peas are tender. Put into a food processor and pulse-chop to a
coarse puree. Bring the remaining peas to the boil in the remaining stock, and
cook for five minutes. Scoop out the peas with a slotted spoon, and stir into
the soup, adding a little of the stock if the soup is too thick. Serve with torn
basil leaves and grated Parmesan cheese.


"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela


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