Preparation and Cooking Method

Prep the peas: If using fresh peas, you'll need to shell them. For frozen peas, simply measure out the amount you need and rinse under cold water.

Sauté the onion: Finely chop the onion and heat it with olive oil in a large pot. Sauté the onion for a few minutes until softened and fragrant.

Add optional pancetta: If you’re using pancetta or prosciutto, chop it into small pieces and add it to the pot, frying until crispy for added flavor.

Cook the peas: Add the peas to the pot, stirring for about 2 minutes to let them mix with the sautéed onions and pancetta (if using).

Add the liquid: Pour in about 2-3 cups of hot water or vegetable broth. Stir in fresh mint leaves for added fragrance and depth of flavor.

Simmer: Cover the pot and let the soup simmer for about 20-30 minutes, until the peas are tender.

Blend for texture: Once cooked, use an immersion blender to puree part of the soup for a creamy texture. Leave some peas whole for added texture and flavor.

Season: Taste and adjust the seasoning with salt and pepper. If you want a bit more richness, you can stir in some grated cheese or a dollop of cream before serving.

Variations and Tips

For a vegan option, simply omit the pancetta and use vegetable broth.

For a richer flavor, you can sauté the onion with garlic or add a handful of diced potatoes to the soup for extra creaminess.

Top with cheese: If not vegan, try adding a dollop of ricotta or grated Parmesan to enhance the flavor.

Make it a gourmet dish: For a more luxurious version, serve with steamed shrimp or top with croutons.