Spring peas, more please!

Marcella Ansaldo
May 6, 2010

Fresh peas are the true sweet stars of this season! They begin to appear up now, with the first warm days after the rain. Bright green and tender, they are newborn peas with an irregular shape, some even pressed as they are not yet strong enough to support the pressure of their own pod. Split open a pod, collect the little spheres in your hand, toss them into your mouth and crunch: a sprinkle of spry drops will tantalize your palate! A feast.


Looking for something light with a brilliant effect that is quick and easy to make? Try this velvety soup to open a formal dinner.  


Green Velvety Soup (serves four)

2 medium potatoes

2 large zucchinis

100 gr (3 oz) fresh peas (out of the pod)

1 white onion

1,5 lt (6 cups) water

5 gr salt


Peel the potatoes and onion. Chop the ends off the zucchinis. Cube the potatoes and zucchinis; dice the onion. Put the peas and all the other ingredients into a pot and bring to a boil. Reduce the flame and let simmer until all the veggies are soft, about 20 minutes.  Turn off the flame, let cool, then blend all cooked ingredients with a hand mixer.


Optional serving suggestion:

100 gr ( 3 oz) fresh Robiola cheese

Thin slices of baguette, lightly toasted

Truffle butter


For a more sophisticated presentation (and luxurious, creamy flavour), melt the Robiola in a small skillet over a very low flame, stirring for one or two minutes. Once the soup is in the plate, make designs with the melted Robiola on its surface (see photo). Spread some truffle butter on the toasted bread and serve alongside the soup.



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