Tuesday, May 10, 2011



The pea soup I made yesterday, using a recipe from Michele Scicolone’s 
pales (literally and gastronomically) by comparison, but it’s still not a bad way to celebrate the season. Next time I think I’ll substitute chicken or vegetable stock for some of the water, and maybe add a little cream toward the end.

 Fresh Pea Soup
1 medium onion, chopped,
2 tablespoons olive oil
3/4 cup chopped fresh mint
2 pounds fresh peas, shelled
1 medium celery rib, chopped
1 medium carrot, chopped
3 ounces thickly sliced prosciutto, chopped
(Vegetarians substitute smoked Tofu or "fakin bacon")
salt and freshly ground pepper
freshly grated Parmigiano-Reggiano

In a medium skillet, cook the onion in the oil over medium heat until very tender
and golden brown, about 10 minutes.
Add 1/2 cup of the mint leaves and stir well. Scrape the mixture into the slow cooker.
Add the peas, celery, carrot, and prosciutto (or substitute). Add water to cover by 1 inch. Cover and cook on low for 2 hours, or until the vegetables are soft
Let cool slightly. Puree the mixture in a food processor or blender, in batches, if necessary. Gently reheat the soup, if needed, and stir in the remaining 1/4 cup mint.
Season with salt and pepper to taste.
Serve hot, sprinkled with the cheese.

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