I've always been fascinated by fairytales, their moral turn being the ultimate measure of the do's and dont's in my childhood life, and later, holding the balance of power in my view of people and situations. I am one of those people who live life running through the same bewilderment I find in movies and books. Call me naive, but there's something terribly comforting in clichés. The Princess and the Pea is about a girl whose royal status is established by an assessment of her physical receptiveness by placing a pea in the bed she is offered for the night, covered by 20 mattresses and 20 feather-beds. In the morning, the princess tells her hosts that she endured a sleepless night, kept awake by something hard in the bed.
Last night I've been kept awake too, by some love serenade under my balcony (addressed to the neighbour, of course), which kept me up and running all over the kitchen and, for courtesy reason, unable to complain: this morning I had two bags under my eyes so big I'd go shopping with, and a brand new recipe to be conceived in my 8 m2 kitchen. Could I be considered a princess, too?
Pea and asparagus soup
Ingredients for 4 people:
- 250 gr. of split peas
- 1 fresh carrot
- 1 fresh celery
- 1 red onion
- 1 clove garlic
- 25 gr. fresh mint
- 1 lt. vegetable broth
- 100 gr. fresh asparagus tips
- 50 gr. medium mature cheddar cheese/any aged cheese
- 50 ml. of extra virgin olive oil
- 100 gr. bacon cubes
- a sprinkle of salt
Soak the split peas in cold water for at least 3 hours. Finely chop the carrot, the celery and the onion and put them to fry in a large saucepan with the garlic in extra virgin olive oil. Add the peas and the asparagus tips to the pan, add a sprinkle of salt, stir to flavor and then cover the vegetables with the hot vegetable stock.
Cook over low heat until the peas and asparagus tips are tender and begin to unravel, it will take about 60 minutes. As a final touch, you can sprinkle it with some grated aged cheese. Once the soup is cooked, put the bacon in a pan and cook until crisp.
Serve the pea and asparagus soup with crispy bacon on top.
With love, pillows and peas