Spezzati soup with green curry paste and crispy sage
!(4 people)
Recipe type: Soup
Cuisine: Venetian - Italian
  • 280 g split peas
  • 1 potato
  • 1 carrot
  • 1 small white onion
  • 1 celery stalk
  • 1 bunch of fresh parsley
  • 1 bunch of fresh sage
  • 2 laurel leaves
  • 1 tsp green curry paste (thai food)
  • 1 litre and 200 ml of water
  • 1 tbs extravirgin olive oil
  • ½ tsp salt
  1. Rinse and drain the split peas – no need to soak them before – then put them aside.
  2. Peel the potato, the carrot and the onion. Wash them well together with the other vegetables.
  3. Cut everything into thin slices and put them in a high-sided pot with the lid on.
  4. Add the split peas and the laurel leaves, then cover with 1 litre and 200 ml of cold water.
  5. Bring to the boil and cook at medium heat, with the lid on, for 45 minutes, until the peas start mashing. Add salt.
  6. Take the soup away from the heat and pour it in a vegetable mill with small holes to obtain a dense cream.
  7. Dilute the green curry paste with 1 teaspoon of warm water and add it to the soup.
  8. Put it back on the stove and cook it for 10 minutes more at low heat, without the lid on.
  9. Wash the sage and dry it very well. Cut the leaves into small squares by using scissors.
  10. Heat the oil in a small non-stick pan and pour the small squares of sage. Brown them for a few minutes until they become crispy. Take them out of the oil and lay them on a plate – with some paper on it – to let them dry.
  11. Garnish the split pea soup with crispy sage and serve hot.
Recipe by The Freaky Table at https://www.zairazarotti.com/spezzati-soup-with-green-curry-paste-and-crispy-sage/