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.
- 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