This pureed soup is a simple first course to prepare, ideal for young family gourmands!
You will need a few ingredients to prepare a bright green first course, good to eat and also beautiful to look at! Fully enjoy the fresh peas , a spring vegetable with several nourishing properties and which in these days is available everywhere.
Peas belong to the legume family and contain iron, phosphorus, calcium, potassium, A, B and C group vitamins. When buying them make sure you choose bright green ones, which still have their petiole and are firm to the touch, not withered nor dull-coloured. Once purchased, they should be kept in the refrigerator for no more than two days because they tend to lose their unique freshness and sweet taste.
Did you know that you can cook not only the peas but also the pods? You can use them in some no-waste recipe to prepare soups, pesto, to dress pasta or just stuff them with rice and baked in the oven (delicious)!
If you can’t find fresh peas, you can use frozen peas or dried split peas and prepare this soup in any season. In summer, you can serve it at room temperature.
Which pasta better fits this dish? Well, of course it is “Conchigliette di grano duro integrale decorticato” (wholemeal durum wheat Conchigliette) of the Sgambaro Etichetta Bio line? Sgambaro pasta is committed to sustainability of all its products and the organic line, manufactured and packaged in Italy, which I recommend you try – is excellent from many points of view (origin, flavour, yield, production). Dehusked organic wholemeal durum wheat is 100% Italian and comes from Apulia! Conchigliette are a small pasta type ideal for preparing delicious dishes for children aged 12 months and over.
To make this dish you can aslo have your little chefs help you they will surely have a lot of fun shelling the peas. The only doubt is whether there will be enough left for the soup! When I get help from Tilde, my four-year-old super helper, I always buy more because I already know that some (a lot of them actually) will end up directly in her belly than in the pot. Shelling peas will allow kids to develop different skills such as fine motor skills, coordination and concentration. And they will surely look forward to taste the recipe they made with their little hands!
1 kg of fresh peas
4 small or 2 medium potatoes
2 spring onions
Extra-virgin olive oil
- Shell the peas and put them in a container. (Don’t throw away the pods as you can use them in other recipes).
- Peel the potatoes and cut them into chunks. Slice the spring onions, both the white and the green part.
- In a large pot, sauté the spring onions and potatoes with a drop of extra virgin olive oil, after a few minutes add the peas. Stir to mix all the flavours together and add water until you cover completely the peas but do not add too much water or the soup will not become creamy.
- From the moment the water starts to boil, season with salt and continue cooking for about 15/20 minutes. Blend the vegetables until you get an even-textured, smooth cream.
- In the meantime, bring some water to boiling temperature in another pot, add salt and dip the Conchigliette into it. Cook for 9 minutes, drain and serve with the pea soup and a drop of extra virgin olive oil.
To change the texture of the soup you can either add potatoes or water. If you want a very creamy soup, add a little water during cooking, cook it over low heat and while blending the ingredients you will always have time to add a few ladles of water to adjust its consistency.
If you try this recipe, leave a comment below or write about it on my Facebook page and Pasta Sgambaro’s. If instead you choose to publish the photo of your masterpiece on Instagram, remember to tag us –@glicerinia and @PastaSgambaro -and add #diversamentelatte to make sure I won’t miss a single post!
Alexandra aka diversamentelatte
Mom and foodblogger specialised in lactose-free dishes