Source: Mom, 2000
Lovely Green Pea Soup
This Green Pea soup is a lovely, full-bodied soup to be best enjoyed on a cold winter’s day.
Italians love soup. It’s a fast, easy meal that can include left-over’s, or not. Usually, a good hearty Italian soup will have a bean or two in it’s ingredient list-the perfect pantry, or cellar item, and something that’s always on hand.
Is this soup an Italian tradition? In my family it is. Italian cuisine often was born out of poverty. I’m not saying soup is a poor-Italian’s dish, but Italians have learned to survive from peasant beginnings. My Nonni used to make this soup often. Of course, she was a delightful cook, who worked her magic in her little kitchen from her cottage home in Anaheim, California. My mother cooks a lot like my Nonni did. It’s food with love, passion, and roots. This soup has been a part of my life for decades now. I say, make it a part of you life. Make a pot of warm soup and make your table guests warm, and proud.
You can always serve a nice bowl of soup with a crispy piece of Italian bread, or slice the bread up and grill some cheese over it in the oven.
Green Pea Soup
- 1 pack dried peas
- 2 medium onions finely chopped
- 3 medium carrots peeled and fine chopped
- 4-6 stocks celery finely chopped
- 4-6 cups chicken stock
- 1 pinch salt and pepper to taste
- Get the peas soaking in water the night before until plump. Pressure cook peas for 6 min. under pressure. Turn off heat, release pressure and set aside.
- Take 3-4 Tbs. olive oil in a soup pot, add onions, celery and carrots and sauté until onions are translucent. Season with herbs and salt/pepper
- Add bouillon or home made chicken stock and cook together with sautéed vegetables, until flavors bind.
- Add peas, cook until soup begins to thicken (from cooked peas)
- Serve with home-made bread crumbs