Grass Pea Soup
Grass pea soup is a traditional Marches region dish. Do you know how it’s made?
You will need
- 80 g. grass peas per person
- 1 clove of garlic
- 50 g. of “lardo battuto” (pork back fat with herbs and garlic)
- 2 spoons tomato purée
Put the grass peas to soak the previous evening (adding a teaspoon of bicarbonate of soda will help to soften the peas). In the morning, throw away the soaking water and rinse the peas in running water. Boil the peas, skimming off the small skins that float to the surface.
Do not salt the grass peas until they are cooked.
Fry the “lardo battuto” or bacon separately and add 2 spoonfuls of tomato purée, salt and pepper.
Drain the grass peas and add them to the fried seasoning; add more boiling water and boil for 10 minutes.
For a creamier soup, blend some of the grass peas and add them to the rest 5 minutes before the soup finishes cooking.
Serve with croutons and a dribble of extra virgin olive oil.