Roveja pea soup with organic extra virgin olive oil
The roveja is a small wild pea from the Valnerina, cultivated for centuries in the mountains of Umbria. In soup, it becomes thick and fragrant: a drizzle of raw olive oil, added at the end, does the rest.
Method
- The evening before, soak the roveja peas in cold water for about 12 hours, then drain and rinse them.
- Sauté the chopped onion, carrot, celery, and garlic over low heat with two tablespoons of oil, without letting them brown.
- Add the roveja, the diced potato, and the bay leaf, cover with water, and cook over low heat for about 1 hour and 20 minutes. Add salt at the end.
- Remove the bay leaf and blend about half of the soup: it will remain creamy, with whole legumes.
- Serve with croutons, pepper, and a generous drizzle of raw extra virgin olive oil.
Tip from the mill
Use new oil within the first few months of pressing: this is when it is at its greenest and most fragrant.
