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Zuppa Di Piselli Recipe
|Onion||1 Small, chopped|
|Celery stalks||2 Medium, chopped|
|Ham bone||1 Small|
|Chicken stock/Water||3⁄4 Pint|
|Cornflour||1 Tablespoon (Leveled)|
|Cold milk||1⁄2 Pint|
|Olive oil||3⁄4 Tablespoon (Leveled) (Use 1 level dessertspoon)|
|Butter||3⁄4 Tablespoon (Leveled) (Use 1 level dessertspoon)|
Serving size: Complete recipe
Calories 1392 Calories from Fat 347
% Daily Value*
Total Fat 39 g60.1%
Saturated Fat 14.3 g71.6%
Trans Fat 0.1 g
Cholesterol 103.6 mg
Sodium 1785.4 mg74.4%
Total Carbohydrates 180 g60.1%
Dietary Fiber 49.8 g199%
Sugars 76.7 g
Protein 87 g174%
Vitamin A 155.5% Vitamin C 625.2%
Calcium 57.6% Iron 86.3%
*Based on a 2000 Calorie diet
Fry the onion and celery very gently in the butter and oil until soft but not brown.
Add the peas and cook gently, stirring frequently, for a further 5 minutes.
Add the ham bone and stock or water.
Bring to the boil, lower the heat and cover the pan.
Simmer gently, stirring occasionally, until the peas are very soft; 30 to 40 minutes.
Remove the ham bone, then either rub the soup through a sieve or blend until smooth in an electric blender.
Return to a clean saucepan.
Mix the cornflour to a smooth liquid with the cold milk.
Add to the soup.
Cook, stirring continuously, until the soup comes to the boil and thickens.
Simmer for 5 minute