PEA SOUP Zuppa di Piselli

Ingredients

• 1 pint Fresh, canned, or dried peas (soaked overnight if dried)
• 2 oz Ham, fat and lean
• 2 tablespoons Butter (or oil substitute) (Originally oil or butter substitute.)
• 1 small Onion
• 1 piece Celery
• 1 small Carrot
• 1 small Bay leaf
• 1 sprig Parsley, chopped
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Pepper (Quantity estimated (not specified in original recipe))
• Croutons or toast triangles
• Grated cheese

Instructions

1. 1Chop the ham, onion, carrot, and celery finely or put them through a meat grinder. Chop or clip the parsley. Add the parsley and bay leaf to the chopped vegetables and ham.
2. 2Heat the butter (or oil substitute) in a pot or Dutch oven over medium heat. Add the chopped ham, onion, carrot, celery, and parsley mixture. Fry until golden brown, but not scorched, about 5-7 minutes.
3. 3Add one pint of boiling water and the peas to the pot. Bring to a simmer.
4. 4If the soup cooks down too much, add more water as needed until the peas are tender. Season with salt and pepper to taste.
5. 5Rub the soup through a sieve to create a smooth texture. Serve hot, garnished with croutons or toast triangles. Offer grated cheese at the table for individual preference.