(for 4 people)

INGREDIENTS

  • 280 g Amio split peas
  • 1 patata
  • 1 carrot
  • 1 small white onion
  • 1 celery stalk
  • 1 bunch of fresh parsley
  • 1 bunch of fresh sage
  • 2 bay leaves
  • 1 cucchiaino di green curry paste (thai food)
  • 1.2 liters of water
  • 1 tablespoon of extra virgin olive oil
  • A pinch of salt

PROCEDURE

  1. Rinse and drain the split peas (soaking is not necessary), then set them aside.
  2. Peel the potato, carrot, and onion. Wash thoroughly along with the other vegetables.
  3. Thinly slice everything and place it in a high-sided pot with a lid.
  4. Add the split peas and bay leaves, then cover everything with 1.2 liters of cold water.
  5. Bring to a boil and cook over medium heat, covered, for 45 minutes, until the split peas begin to break down. Add salt.
  6. Remove from heat and pass the soup through a fine-mesh food mill to obtain a thick, creamy texture.
  7. Dilute the green curry paste with 1 teaspoon of warm water and add it to the soup.
  8. Return to the heat and cook for another 10 minutes on low, uncovered.
  9. Wash the sage and dry it thoroughly. Using scissors, cut the sage leaves into small squares.
  10. Heat the oil in a small non-stick pan and add the sage squares. Sauté them for a few minutes until they become crispy. Remove them from the oil with a fork and place them on a plate lined with paper to drain.
  11. Garnish the split pea soup with the crispy sage and serve hot.

Split pea soup: anyone who grew up with Venetian cuisine will recognize it instantly—warm, thick, and fragrant. A simple dish that appeared on the table without fanfare, yet one that everyone has encountered at least once. And with the very first spoonful, it already tasted like home.