When I was in Altamura, in Puglia, I worked with a family of bakers who all lived in the same big house. Each part of the family had its own living-room and kitchen. I went back home with them one day and four different families were cooking four different meals – it was very surreal. This pea soup was one of the dishes being made. And it's so simple – just four ingredients and 15 minutes simmering is all it takes. I've only ever made this soup with freshly podded peas, but frozen peas work well too. If I'm using fresh peas, what I like to do to make the soup even more tasty is to boil up the stock with the shells of the peas. You can do this while you're frying the onions. Then you can strain the stock onto your onions and peas when they're ready and fill the pan up again with water to boil your spaghetti while the soup simmers.
Nutritional Information - Amount per serving:
- Calories 384kcal
- Carbs 58.6g
- Sugar 10.7g
- Fat 8.4g
- Saturates 1.6g
- Protein 17.1g
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BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council