ZUPPA CREMA DI PISELLI (CREAM OF FRESH PEA SOUP)

Ingredients:
Butter - 2 1/2 tbsp
Onion - 75 gms (chopped)
Celery - 1 stick
Cooked ham - 50 gms
Shelled peas -375 gms
Water - 450 ml
Creamy milk - 150 ml

Cheese Crostini:
Long shaped rolls
Butter and oil
Grated cheese

Method:

• Melt the butter in a saucepan and over gentle heat fry the onion until soft.
• Meanwhile chop the celery and ham, and fry with the onion for several minutes.
• Stir in the peas and when thoroughly mixed with the butter add the water and simmer until soft, about 20 minutes.
• Pass the soup through a sieve or food mill and return to the rinsed saucepan.
• Just before serving stir in sufficient milk to give a thin puree consistency, and reheat.
• Float a crostini in each soup bowl and serve the rest separately.

Cheese Crostini:

• Cut rolls into 1/4" thick slantwise slices and fry golden in butter and oil.
• Sprinkle thickly with grated cheese and slip under the grill until just melted.