Minestra Di Piselli (Green Pea Soup)

1. 1

   Remove the peas from the pods.

2. 2

   Heat 1 tablespoon oil in a large, heavy-based pan over a medium-high heat, and add the onions, garlic, leek, celery and pancetta; and saute, stirring occasionally, for 6 minutes or until the vegetables have softened.

3. 3

   Add 3 cups of water, bring to the boil and add the peas.

4. 4

   Cook for 6-8 minutes or until tender.

5. 5

   Meanwhile, combine the mint with the remaining oil, lemon juice and zest.

6. 6

   Transfer 2 cups of soup to a food processor or blender, and process until smooth; then stir the processed mixture back into the soup, and bring the soup back to the simmer.

7. 7

   Season with salt and freshly ground black pepper, to taste.

8. 8

   Remove the soup from the heat, stir in the mint mixture, ladle into soup bowls and serve with warm, crusty rolls.

9. 9

   Note: Pancetta is available from butchers and delicatessens in flat and round forms.

10. 10

    For this recipe, choose a flat variety that isn't too fatty.

* Per serving · 4 servings · Values may vary.