1 kg /
Fresh Green Peas
EXTRA VIRGIN OLIVE OIL WITH ONION AND SHALLOT FLAVOURFind out more
1 bunch /
100 g /
to taste /
Salt and Pepper
Wash the peapods thoroughly in running water and drain them. Shell the peas from a dozen or so pods and set the peas aside for the final garnish.
Transfer the pods to a saucepan with the potato and add vegetable stock until the vegetables are just covered.
Cover and cook for about 40 minutes.
When done, blend the entire combination with a stab mixer until creamy. To remove the stringy part of the pods, pour the cream through a fine sieve placed over a bowl, pressing it firmly with a spoon. The cream in the bowl will now be smooth and uniform, and the waste to be thrown away will be left in the sieve.
Add salt and pepper to taste and allow to cool until just warm.
Just before serving, add Zucchi onion flavoured extra virgin olive oil and the washed mint leaves, blended with a stab mixer.
Pour the soup into the plates and add a spoonful of sour cream in the middle.
Complete with the croutons, the peas which were set aside and a few mint leaves.
The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.