Zuppa Di Piselli (v) Recipe

Sweat aromatics

Heat 2 tbs extra-virgin olive oil in a medium-large saucepan over medium heat. Add the finely chopped onion and celery and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to brown the garlic.

Cook peas

Add the frozen green peas to the pan and stir to combine with the aromatics. Pour in 900 ml vegetable stock, increase heat to bring to a gentle simmer, then reduce heat to maintain a simmer. Cook until the peas are tender, about 6–8 minutes.

Season and blend

Remove the pan from heat. Add 1 tbs fresh lemon juice, 1 tsp lemon zest, 1.5 tsp sea salt, and 1/2 tsp black pepper. Use an immersion blender to purée the soup until smooth and silky. Alternatively, cool slightly and purée in batches in a countertop blender, then return to the pan and rewarm gently over low heat.

Adjust texture and seasoning

Taste the puréed soup and adjust seasoning with more salt, pepper, or a splash more lemon juice if desired. If the soup is too thick, stir in up to 60–120 ml warm vegetable stock or water to reach the desired consistency.

Add Dolcelatte

Reduce heat to very low. Reserve about 30 g of Dolcelatte for garnish. Stir the remaining 90 g of Dolcelatte into the hot soup in small pieces so it gently melts and creates a slightly creamy, tangy finish. Stir until evenly incorporated but do not boil after adding the cheese to avoid separation.

Plate and garnish

Ladle soup into warmed bowls. Crumble or dot the reserved 30 g Dolcelatte on top of each bowl. Drizzle each portion with a scant 1/4 tsp extra-virgin olive oil. Finish with a few thinly sliced mint leaves (optional) and serve with lemon wedges on the side.

Preheat the oven to 200°C (390°F). Place the breadstick pieces on a baking sheet. Brush each piece lightly with about 1 tbs olive oil combined across the pieces and sprinkle with the 1/2 tsp fine sea or flaky salt. Bake for 6–10 minutes until crisp and golden at the edges. Cool slightly and serve alongside the soup for dipping.