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Spring peas

Pea Soup Topped with Crunchy Guanciale

Whether you’re using fresh peas from the garden or dried, split peas in the winter the procedure is the same; only the cooking time varies.
Course Soup
Cuisine Italian
Keyword guanciale, peas
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Calories 1183kcal
Author Wendy


  • 90 grams guanciale (pork jowl), finely cubed
  • 1 medium onion, minced minced
  • 2 tbsp olive oil
  • 2 cups shelled fresh peas or dried split peas
  • 2 cups Water 2 to 4 cups
  • 1 tsp salt


  • Sauté the guanciale until crisp and golden.
  • Drain excess oil from the guanciale and set it aside for the soup topping.
  • Sauté the onion in the olive oil until translucent.
  • Add the peas, two cups water and salt and simmer until the peas are tender. about 10 minutes. Add more water as desired.
  • Allow the soup to cool, then place in a blender & process until smooth and creamy.
  • Reheat the soup and serve in bowls topped with cubed guanciale.


Serving: 2cups | Calories: 1183kcal | Carbohydrates: 52g | Protein: 26g | Fat: 98g | Saturated Fat: 30g | Cholesterol: 96mg | Sodium: 3141mg | Potassium: 868mg | Fiber: 16g | Sugar: 21g | Vitamin A: 2220IU | Vitamin C: 124.2mg | Calcium: 113mg | Iron: 4.5mg