Friday, October 7, 2011


 I love smooth soups, but every now and then I long for one of those old fashion, chunky ones, the ones the one italians call minestrone
Here's a very easy one, perfect for this season. Fall hasn't kicked in quiet yet, it's struggling against a very stubborn summer which doesn't want to be left behind.

Ingredients per 4

250 g di peas (Birds Eye's are perfect)
10 small champignons mushrooms (sliced along their wide section)
6 baby potatoes (diced)
1 leek (sliced in thin rounds)
a mix of chopped herbs (dry or fresh depending on what you have at home) such as marjorane, basil and parsley.
1 tablespoon of butter 
3 tablespoons of e.v. olive oil 
half a teaspoon of very hot chopped dry chilly pepper

Melt the butter in a saucepan, add the olive oil and stew the leek, potatoes and champignons. Pour the peas, hot chilli pepper, salt and herbs i piselli. Cover with boiling vegetable stock or  boiling water and add salt according to your taste.  
Cook for about one hour and serve with croutons.

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