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Vellutata di Piselli

Velvet Peas Soup

A quick and easy recipe with two unexpected ingredients that give it even a more delicious taste to a creamy fall soup.
Prep Time 20 mins
Course Soup
Cuisine Italian
Servings 2 people


  • Hand Blender


  • 300 g Water or Vegetable Broth
  • 350 g Peas Frozen
  • 3 slices Bacon think
  • 100 g Pecorino Romano Cheese
  • Oil, Salt & Pepper As you like


  • Boil the peas in the water (or broth) and a pinch of salt. If you want it more thick, use less water and vice versa.
  • While the peas are cooking, slice the bacon into small sticks and make them toast into a pan.
  • When the peas are cooked, switch off the cooker power and whisk them with an hand blender. While doing this, add into the pot the pecorino cheese that you have chopped into little cubes and continue whisking while obtaining a creamy effect.
  • Place the soup in a soup plate or in a bowl and decorate it with the bacon.
  • Add oil and / or pepper if you like it.