Zuppa Di Piselli Recipe

Sweat the aromatics

Heat 2 tbs olive oil in a medium-large saucepan over medium heat. Add diced onion, carrot and celery and a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Add peas and stock

Stir in the frozen peas, fresh thyme and bay leaf. Pour in 900 ml vegetable stock so that ingredients are fully submerged. Increase heat to bring to a gentle simmer.

Simmer

Reduce heat to maintain a gentle simmer. Cook uncovered for 12–15 minutes, until the peas are very tender and the flavors have melded. Taste and add 1 tsp salt and 1/2 tsp freshly ground black pepper, adjusting to preference.

Remove aromatics

Remove and discard the bay leaf. If you used fresh thyme stems, strip and discard woody stems; otherwise leave in the leaves.

Blend until smooth

Using an immersion blender (or working in batches in a blender), puree the soup until smooth and velvety. For a slightly textured finish, pulse briefly and leave small bits; for a silky texture, blend longer.

Incorporate Dolcelatte

With the soup gently warm (not boiling), stir in 75 g of the crumbled Dolcelatte cheese until it melts into the soup, creating a creamy, tangy finish. Reserve about 25 g for garnish. If the soup becomes too thick, loosen with 1–2 tbs warm stock or water.

Brighten with lemon

Stir in 1 tbs fresh lemon juice and the lemon zest from 1/2 lemon. Taste and adjust seasoning: add more salt, pepper or lemon juice as desired.

Finish with oil & herbs

Drizzle 1 tbs extra-virgin olive oil and stir in the chopped parsley, reserving a small pinch for garnish. Keep soup warm on very low heat until ready to serve.

If using store-bought grissini or pre-baked bread sticks, lightly brush each with 1 tbs olive oil and sprinkle with coarse sea salt if desired. If using baguette slices, preheat oven to 190°C (375°F). Place slices on a baking sheet, brush with oil and bake 6–8 minutes until golden and crisp.

Serve bread sticks warm alongside the soup.

Ladle the hot pea soup into warmed bowls. Crumble the reserved 25 g Dolcelatte over each serving, sprinkle remaining parsley and a little lemon zest. Finish each bowl with an extra drizzle of olive oil and a grind of black pepper.

Serve immediately with rustic bread sticks on the side for dipping.