Pea soup | Jamie Oliver recipes (2024)

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Altamura pea soup (Minestra di piselli di Altamura)

With smashed pasta & plenty of herbs

  • Dairy-freedf

Pea soup | Jamie Oliver recipes (2)

With smashed pasta & plenty of herbs

  • Dairy-freedf

“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. ”

Serves 4

Cooks In40 minutes

DifficultySuper easy

Jamie's ItalyVegetablesItalianStarters

Nutrition per serving
  • Calories 347 17%

  • Fat 9.6g 14%

  • Saturates 2g 10%

  • Sugars 9.1g 10%

  • Salt 3.1g 52%

  • Protein 11.6g 23%

  • Carbs 58.1g 22%

  • Fibre 5.6g -

Of an adult's reference intake

Recipe From

Jamie's Italy

By Jamie Oliver

Tap For Method

Ingredients

  • Metric
  • Netherlands
  • Germany

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  • 2 medium onions
  • olive oil
  • 4 large handfuls of freshly podded peas
  • 1.1 litres organic chicken stock
  • 255 g dried spaghetti
  • 1 sprig of fresh mint , optional
  • 1 sprig of fresh basil , optional
  • 1 sprig of fresh rosemary , optional
  • extra virgin olive oil
  • 1 small handful of fresh flat-leaf parsley

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Recipe From

Jamie's Italy

By Jamie Oliver

Tap For Ingredients

Method

  1. Peel and finely chop the onions. Pour a good lug of olive oil into a pan, add the onions and fry slowly for 10 minutes.
  2. Stir in the peas and chicken stock, bring to the boil and simmer for another 10 minutes or so.
  3. Break the spaghetti into 2.5cm lengths. Bring some salted water to the boil and cook your spaghetti for half the time it says on the packet, then drain and add it to the pea soup to finish cooking.
  4. It's nice to tie up the sprigs of herbs and pop them into the soup to give it a lovely fragrance, removing them before serving.
  5. When the pasta is cooked, have a taste of the soup and season carefully with sea salt and black pepper.
  6. Chop the parsley and divide the soup between the bowls. Drizzle over a little extra virgin olive oil and sprinkle with the parsley.

Tips

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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Recipe From

Jamie's Italy

By Jamie Oliver

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Pea soup | Jamie Oliver recipes (2024)

FAQs

What thickens pea soup? ›

How to Thicken Split Pea Soup. The potato should make your split pea soup perfectly thick and creamy. However, if the soup is still too thin for your liking, you can thicken it up with full-fat cream (though it may alter the flavor a bit) or a cornstarch slurry.

What is the difference between split pea soup and pea soup? ›

Pea Variety: The main difference lies in the type of peas used. Split pea soup is typically made from dried split peas, while green pea soup is made from fresh or frozen green peas. Texture: Split pea soup has a thicker and heartier texture compared to green pea soup.

Why did my split pea soup get so thick? ›

Yes, simmering the soup longer can naturally thicken it as the split peas continue to cook and release starch.

How do you make Nigella Lawson pea puree? ›

Fill a pan with cold water and throw in the clove of garlic. Bring to the boil and then add salt and the peas. Cook until tender, drain, and put into a food processor, or blender, and add the creme fraiche, cheese, and dried mint. Puree the peas until knobbly and check the seasoning, adding salt if you need to.

Why is my pea soup not getting soft? ›

If the peas are very old and dried out, they won't soften. And if the water you use for making the soup is hard with lots of dissolved minerals that can stop the peas from softening. Use bottled water if that is the case.

How do you spice up bland pea soup? ›

The common denominator will probably be meat (ham bones are common), more salt, and pepper to taste. If you want to take a shortcut, you could use bouillon cubes or paste to provide both meaty flavor and salt, though pork is a lot harder to find than chicken or beef. Salt and pepper you can just stir in.

Why did my split pea soup turn brown? ›

If you add to many peas its not a problem because you can add more water to thin it out a little. On the other hand if you don't put in enough and have to add more it will overcook the peas you put in first. If you cook peas for too long the soup turns a brown color more than a green color.

What is pea soup slang for? ›

Other forms: pea soups. You can use the phrase pea soup to describe your lunch, but some people are just as likely to mean "a thick fog" when they talk about pea soup. The literal meaning of pea soup is pretty obvious — it's a thick, savory soup, usually made from green or yellow split peas.

Why is pea soup so good? ›

pea soup is very inexpensive to make, it's smooth and creamy to eat, and peas are an excellent source of protein. You can make the soup savory by adding bacon or smoked ham, or sweet by adding slow cooked onions and carrots.

Is pea soup good for you? ›

YES! Green split peas are super nutritious and healthy addition to a balanced diet. The high fiber and protein content of this soup will keep you full and satisfied. High in protein: Split green peas are a good source of plant-based protein, this soup has 27 grams per serving.

What happens if you eat too much split pea soup? ›

While green peas do not cause many problems, dried peas which are split peas, have these side effects. Too many split peas can cause gas buildup in the stomach and cause discomfort. However, taking split peas in regulated quantities can help avoid gastric problems.

How much water do I need for 2 cups of split peas? ›

Bring about 1.5 cups of water or broth to a boil for every cup of lentils or split peas. Add the lentils, allow water to return to boiling, reduce heat, partially cover pan, and simmer for 30 to 45 minutes, depending on the variety.

Can you overcook split peas? ›

Split peas and lentils tend to get overcooked. Once I figured out that they don't need to reach the State of Horrifyingly Mushy, my legume cookery horizons expanded dramatically. Actually, I find it pretty amazing that more people don't cook with dried peas and lentils.

How to cook peas Jamie Oliver? ›

Pour just enough boiling water over the peas and mint to cover them, then put the pan on a high heat with a lid on. Bring back to the boil and cook until the peas are just perfect and tender – this should only be a couple of minutes. Immediately drain in a colander, then place the peas and mint into a salad-type bowl.

Do split green peas need to be soaked before cooking? ›

To Soak or Not to Soak

It's true, soaking peas overnight in water shortens their cooking time. But soaking isn't entirely necessary. Split peas cook relatively quickly. Unsoaked peas take from 1 to 2 hours of simmering; soaked peas take about 40 minutes.

Why are my split pea soup peas not softening? ›

If your split peas don't get soft, it's more likely they are old or were stored in a container that wasn't airtight. Even though they keep for quite a while, dried beans don't keep forever.

References

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