Oh so simple. Oh so comforting.
I love Jamie Oliver. I really do. I think he might be one of my favourite chefs, ever. So perhaps it's only fitting that my first post on here is based on one of his recipes (Altamura Pea Soup, from Jamie's Italy). It was my first time trying the recipe, and– given that I am permanently incapable of following directions exactly– it turned out quite well. I didn't put in as much onion in as JO suggests, mostly because I hate chopping onions, and missing out a half an onion doesn't negatively impact the flavour. In addition to this I threw in a few more handfuls of peas. Next time I'd probably put in a bit more stock than I did, just to give it a bit more broth.
I'm posting the recipe with the changes I made, mainly with more peas and less onions, but if you want to see the original, click the link above to go to Jamie's website.
PEA NOODLE SOUP (FOR KAT)
2 1/2 tbsp extra virgin olive oil
1-1 1/2 onions, peeled and finely chopped
1 litre chicken stock
5 handfuls of frozen peas
250 g dried spaghetti, broken into short lengths
salt and pepper
small handful of parsely, chopped
1. Pour 2 tbsp olive oil into a frying pan, add the chopped onions, and fry for 10 mins.
2. Stir in the chicken stock and peas, bring to the boil and let simmer for 10 mins, while you make your pasta. Bring a pot of salted water to the boil, and add the broken up pieces of spaghetti (if you wanted you could a smaller pasta like fusilli, but I personally prefer spaghetti). Cook the pasta for 4 minutes, or about half the time it says on the packet. Drain.
3. When the pasta is half cooked and drained, add it to the soup and allow it to finish cooking. Add a little bit of rosemary (if using a sprig, remove before serving). When the pasta has finished cooking, season the soup with salt and pepper to taste. Before serving, drizzle the rest of the olive oil and a little bit of parsely over the soup.