Pea Soup Mami Jamie Oliver Food

ALTAMURA PEA SOUP (MINESTRA DI PISELLI DI ALTAMURA)

Altamura pea soup (Minestra di piselli di Altamura) image

When I was in Altamura, in Puglia, I worked with a family of bakers who all lived in the same big house. Each part of the family had its own living-room and kitchen. I went back home with them one day and four different families were cooking four different meals - it was very surreal. This pea soup was one of the dishes being made. And it's so simple - just four ingredients and 15 minutes simmering is all it takes.

Provided by Jamie Oliver

Categories Starters Jamie's Italy Vegetables Italian

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

2 medium onions
olive oil
4 large handfuls of freshly podded peas
1.1 litres organic chicken stock
255 g dried spaghetti
1 sprig of fresh mint, optional
1 sprig of fresh basil, optional
1 sprig of fresh rosemary, optional
extra virgin olive oil
1 small handful of fresh flat-leaf parsley

Steps:

Peel and finely chop the onions. Pour a good lug of olive oil into a pan, add the onions and fry slowly for 10 minutes.
Stir in the peas and chicken stock, bring to the boil and simmer for another 10 minutes or so.
Break the spaghetti into 2.5cm lengths. Bring some salted water to the boil and cook your spaghetti for half the time it says on the packet, then drain and add it to the pea soup to finish cooking.
It's nice to tie up the sprigs of herbs and pop them into the soup to give it a lovely fragrance, removing them before serving.
When the pasta is cooked, have a taste of the soup and season carefully with sea salt and black pepper.
Chop the parsley and divide the soup between the bowls. Drizzle over a little extra virgin olive oil and sprinkle with the parsley.

Nutrition Facts : Calories 347 calories, Fat 9.6 g fat, SaturatedFat 2 g saturated fat, Protein 11.6 g protein, Carbohydrate 58.1 g carbohydrate, Sugar 9.1 g sugar, Sodium 3.1 g salt, Fiber 5.6 g fibre

GRANDMA'S PEA SOUP

Grandma's Pea Soup image

My grandma's pea soup recipe was a family favorite. What makes it different from any other pea soups I have tried is the addition of whole peas, spaetzle-like "dumplings" and sausage. Try it once and you'll be hooked. -Carole Talcott, Dahinda, Illinois

Provided by Taste of Home

Categories Dinner Lunch

Time 3h

Yield 16 servings (4 quarts).

Number Of Ingredients 18

Ingredients

1/2 pound dried whole peas
1/2 pound dried green split peas
1 meaty ham bone
3 quarts water
1 large onion, chopped
1 medium carrot, chopped
2 celery ribs, chopped
1/2 cup chopped celery leaves
1 teaspoon bouquet garni (mixed herbs)
1 tablespoon minced fresh parsley
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1/2 pound smoked sausage, chopped, optional
SPAETZLE DUMPLINGS:
1 cup all-purpose flour
1 large egg, beaten
1/3 cup water

Steps:

Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven. , Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours. , Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan. , For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth. , Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf. Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.

Nutrition Facts : Calories 155 calories, Fat 2g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 171mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 6g fiber), Protein 9g protein.

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