Pea Pod Soup

Pea pod soup is made from the discarded pods of fresh peas. Because they are passed through a food mill, the soup has a velvety texture without the addition of cream. This recipe is from a Roman 'nonna,' Virginia Rosso.  You can try this for a Thanksgiving or Christmas holiday.

• 1 1/2 pounds fresh peas
• 1 medium onion, roughly chopped
• 1 tablespoon olive oil
• 6 cups chicken stock
• 2 carrots, cut in 1 inch pieces
• 1 potato, cut in 1 inch dice
• 8 mint leaves, chopped
• Salt to taste
• Freshly milled black pepper
• 2 tablespoons chopped parsley
• 2 tablespoons chopped chives (optional)

METHOD

Wash pea pods well, and remove string from side. Shell, reserving peas for another use.

In a large soup pot, heat olive oil. Cook onion over medium heat until it begins to soften. Add chicken stock, carrots, potato, pea pods, mint leaves,and salt.

Simmer, covered, over medium heat for 40 minutes. Remove from heat and let cool for about 15 minutes.

Pass all ingredients through a food mill. Empty the mill frequently to prevent clogging.

Chill and garnish with freshly ground pepper and parsley.

Serves 4 - 6

Contributor: Diana Serbe for Virginia Rosso

Tip: This doesn't need cream, but a swirl of sour cream looks beautiful and tastes good.

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Happy Holiday Cooking!

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