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Broad bean and pea soup with black bread croutons, mozzarella and anchovy recipe

Broad bean and pea soup with black bread croutons, mozzarella and anchovy recipe



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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Pea soup

I had a version of this soup while looking over the Piazza Santa Maria Novella while staying at the gorgeous J.K Place boutique hotel in the heart of Florence. Definitely worth a try.


London, England, UK

5 people made this

IngredientsServes: 4

  • 1 small white onion, finely diced
  • 2 cloves garlic, crushed and roughly chopped
  • 1 small glug rapeseed oil
  • 500g frozen peas
  • 600g frozen broad beans
  • 2 1/2 pints vegetable or chicken stock
  • 1 generous pinch salt
  • 1 generous sprinkle white and black pepper
  • 2 slices chia seed black bread, broken and crumbled
  • 1 bunch spring onions, ends removed
  • 1 corn on the cob, kernels removed
  • 6 anchovies, each sliced into three (optional)
  • 1 ball buffalo mozzarella, roughly torn into bite sized pieces
  • 4 mint leaves, finely sliced

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Add the onion and garlic to a large saucepan with a small glug of rapeseed oil, allow to sweat over a low heat for several minutes.
  2. Add in the peas and broad beans plus the vegetable or chicken stock and increase the heat, cook for 5 minutes then take off the heat allow to cool for a minute or two.
  3. Transfer in batches to the blender, blitz until smooth then place back in a pan over a medium heat. Taste for seasoning adding salt if necessary plus a generous amount of white pepper.
  4. Preheat the oven to 190 C / Gas 5.
  5. For the extras, break up the black bread and place on a roasting tray. Add the spring onions (to the same roasting tray) with a small glug of rapeseed oil and a sprinkle of salt.
  6. Roast for 10 to 15 minutes or until the black bread is crunchy and the spring onions are golden and soft. Remove from the oven.
  7. For the crispy corn add to a small frying pan with a dash of rapeseed oil, a small sprinkle of salt and allow to turn golden over a medium to high heat. Slice up the anchovies, tear up the mozzarella, add and serve with mint.

See it on my blog

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Italian Cuisine – List of every Italian dish from soups and sauces to pasta, bread, coffee specialities to desserts and street food

The Italian cuisine has so much to offer. Loved and devoured worldwide, so many iconic Italian dishes are a regular on peoples plates on every continent. Pasta Pomodoro, Pizza Margherita, a creamy Risotto or Tiramisu and Espresso. What would the world be, without those yummy specialities? What most people don’t realize at first, Italian cuisine is actually pretty basic and down to earth. The ingredients are usually simple and widely available, yet high-quality products make such a difference in taste. Sun-kissed tomatoes, organically grown basil, handmade dough and original buffalo mozzarella with some Sicilian olive oil, and the perfect dinner are ready in almost no time. With such a varied cuisine a Dolce Vita definitely seems possible. For either inspiration or to give you a general overview, below I have accumulated the ultimate list of every Italian dish. From regional specialities to general favourites. Soups, Breads, all the different kinds of pasta or desserts. Devour into the Italian cuisine with me! If you find a link next to a certain dish, this means a recipe is available right here on JoyDellaVita. For more recipes, make sure to have a look at the Recipes from around the World Category for more international delicacies.


Skinny Veggie Aubergine, Lentil and Mozzarella Bake Recipe (under 300 kcals)

We are still keeping our calories down 2 days a week and I came across this recipe. I didn’t think we would be able to have cheese but light mozzarella isnt too high in calories. You replace the mince with lentils and I know it sounds strange but it still tastes really meaty and it really fills you up. I think having a meat free day now and then is really good for you too. Recipe from good to know.

Ingredients (serves 4)

  • 3 aubergines, sliced
  • low cal cooking spray
  • 2 garlic cloves
  • 2x400g cans chopped tomatoes
  • Handful fresh basil, torn, plus extra to garnish
  • 400g can lentils, rinsed and drained
  • 1 ball mozzarella, torn
  1. Heat a grill to high. Place the aubergine on a griddle pan, spray with low cal cooking oil. Grill until golden brown, then turn, spray and cook on the other side.
  2. Meanwhile, heat a drizzle of oil in a saucepan, add the garlic and allow to infuse for 1 min. Pour in the tomatoes and basil, Simmer for 10 mins. Add the lentils and cook for 5-10 mins to warm through and reduce.

Pre heat oven to 200 degrees fan. Lay a layer of aubergine into an ovenproof dish spoon over the tomato sauce and repeat. Bake in the oven for 25-30 mins. Scatter a few basil leaves over the top of the dish just before serving. Enjoy


Toss cubes of watermelon, feta and mint together with a splash of olive oil and a good milling of black pepper.

8. Baked fennel with harissa

Toss wedges of fennel in a mixture of Greek yoghurt and rose harissa. Drizzle with olive oil and bake in the oven or in open foil in a kettle barbecue.

9. Mimolette, red onion and watercress salad

Make a salad of watercress and finely sliced red onion. Use a vegetable peeler to shave a generous pile of mimolette cheese over the top.


What The Cook

Spring has sprung and this recipe is a true celebration of a whole host of the wonderful produce that pops up at this time of year here in Britain.

Peas, courgettes, basil, sweet potatoes - beautiful, fresh and vibrant flavours that combine perfectly to create a soup you're bound to enjoy. As with most soup recipes, there isn't much skill involved so it's ideal to throw together when you want a healthy but hearty easy meal.

Pea, Courgette and Parmesan Soup
Serves 4-6

1½ tbsp olive oil
500g courgettes, halved lengthways and sliced into 0.5cm half moons
2 garlic cloves, finely chopped
½ tsp white pepper
1 litre fresh chicken stock
300g sweet potatoes, peeled and cut into even chunks
200g frozen peas
50g fresh basil, roughly chopped
90g parmesan, finely grated

Heat the oil in a large pan over a medium heat and fry the courgettes, garlic and white pepper for 5 minutes until softened. Pour in the stock, bring to a simmer, add the potatoes and cook, uncovered, for 15-20 minutes until soft.

Add the peas and the basil, then simmer gently for 5 minutes. Add the parmesan and stir until melted. Allow to cool a little, then carefully transfer to a blender and whizz until smooth (or use a stick blender). Season to taste, then serve with a chunk of crusty bread.

What The Cook

I've been lucky enough to spend the last week in Spain, firstly in Madrid then a long drive down to the coast at Garrucha. I have eaten some absolutely delicious food whilst I've been away and I came back inspired to cook with Spanish flavours and ingredients. Low and behold this dish was born and it's a cracker!

This is a great midweek meal as it's easy to prepare and can be knocked up in no time at all. Monkfish is probably still a bit of a novelty for most people but it can be food in all the big supermarkets or, of course, your local fishmonger's. Using pearl barley instead of rice for the risotto is not only much better for you but it's more flavourful, nutty and textured. I also used almond milk to accentuate those nutty flavours and lighten up the dish, but ordinary milk or even cream will work just as well.

Mighty Monkfish with Chorizo and Pea Pearl Barley Risotto
Serves 4

4 large monkfish tail fillets, fully trimmed (or 8 small)
100ml olive oil
salt & pepper to season
juice and zest 1 lemon
4 sprigs rosemary (long, if you're using 8 small fillets chop in half)
1 finely chopped onion
1 clove garlic
500ml chicken stock
250g pearl barley
200g diced chorizo
100g peas
3 tbsp almond milk (or just regular milk)

Strip the leaves off the rosemary (leave a couple at the top) pierce a hole in the base of the fish, push the skewer through (retain the leaves). Put the fish in the oil and lemon and seasoning, leave for at least 20 minutes.

Fry the chorizo until crispy, then remove from the pan with a slotted spoon onto to some kitchen towel. Put the onion and garlic in the pan and cook over a low heat until softened. Add the barley, season and stir well so that it is covered in the onions, garlic and chorizo oil. Then add a good ladle full of stock and when this has all been absorbed, add more stock. Repeat this process until all the stock has been used. When the barley is ¾ cooked add the chorizo back in, then add the peas, finely chop the reserved rosemary leaves and add to the pan.

Meanwhile char grill/bbq/grill/pan-fry the monkfish for approximately 8 minutes, turning occasionally. Finally add a splash of (almond) milk to the risotto pan and stir. Serve the risotto with the monkfish on top.
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Comments

Look at these food items! Have never tried them. These are just mouthwatering. I wonder if I can get any of these cuisines at my party venue Houston! Really want to host a memorable and awesome party next month.


Variations: make it a main dish!

If you take all this time to make Caesar salad…why not turn it into a main dish meal? If you serve it topped with protein, it makes about 4 servings. Here are a few ideas:

  • Chicken Caesar Salad: Top with grilled or cooked chicken for the classic restaurant main dish.
  • Shrimp Caesar Salad: Add Sauteed Shrimp, Grilled Shrimp or Shrimp Skewers.
  • Chickpea Caesar Salad: For a vegetarian option, top with Seasoned Chickpeas or Crispy Chickpeas.

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Broad bean soup with smoked ham

A winter warmer for you - and God knows it's starting to feel like we need one! It's when I wake up in the morning and see that the bedroom window is almost completely misted over that I know the harsher days of the year are upon us - not that I don't enjoy a brisk walk in the cold sunshine, if I can come home to a mug of warm punch and a glorious apple cake or something of the like, but I do lament missing out on daylight hours and those carefree days when you can just leave the house without wrapping yourself in several layers of woolly garments first.

So last week was when I officially kick-started soup season. Of course we have the occasional gazpacho over the summer and soup finds its way into shot glasses to be served at cocktail parties, but it's gotta be cold outside for me to warm to the idea of a hot bowl of soup for dinner.
I especially like this recipe because it uses frozen broad beans which are readily available at any supermarket here and which I always have in the freezer as a quick supper stand-by. They go into the soup in their frozen state, which makes for super quick cooking - always a winner on a tired weeknight or for a lazy Sunday dinner fix. I especially like the heartiness of the ham being lifted by some sprigs of thyme and a casual sprinkling of lemon zest - and accompanied by my hazelnut sourdough, this almost feels like a complete meal.

Thick socks are obligatory, as is a cuddle on the sofa afterwards, letting go of a busy week and an even busier weekend by the flickering of the fireplace.

Broad bean soup with smoked ham*
(serves 4)

300 g smoked, cooked ham (Brunswick, or similar)
4 tbsp cooking oil
2 onions (thinly sliced)
5 sprigs thyme
1 kg frozen broad beans
1 liter vegetable stock
1 lemon (zest & juice)
thyme leaves for decoration

Thinly slice the ham and cut into 5mm sticks. Reserve 100 g for decoration.
Fry the remaining 200 g in the cooking oil until starting to brown, then add the sliced onion and thyme. Fry until the onion is softened.
Pour in the broad beans, give it a good stir, then cover with the vegetable stock. Bring to the boil and cook for another 5 minutes after that.
Remove the herbs, then purée half of the soup in a food processor. Pour the purée back in with the remaning soup. Season with lemon juice, salt & pepper.

Serve the soup in bowls, decorated with some zest, ham and herbs thyme leaves. Offer some nice bread on the side.


Watch the video: Simple Yellow split peas soup recipe (August 2022).