Jamie's Italy
By Jamie Oliver
About the recipe
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.
Recipe From
2 medium onions
olive oil
4 large handfuls of freshly podded peas
1.1 litres chicken stock
255g dried spaghetti
optional: 1 sprig each of fresh mint, basil and rosemary
extra virgin olive oil
a small handful of fresh flat-leaf parsley
I've only ever made this soup with freshly podded peas, but frozen peas work well too.
If I'm using fresh peas, what I like to do to make the soup even more tasty is to boil up the stock with the shells of the peas. You can do this while you're frying the onions. Then you can strain the stock onto your onions and peas when they're ready and fill the pan up again with water to boil your spaghetti while the soup simmers.
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