Author: story of a kitchen (minimally adapted from Food & Wine magazine, July 2011)
Recipe type: soup
Ingredients
4 paper-thin slices of speck (I made extra to crunch on; you really only need two)
3 cups fresh or frozen peas, thawed + ½ cup for garnish (I did not garnish because seemed kind of... ew.)
¼ cup plain 2% Greek yogurt
1 teaspoon chopped fresh basil
1 teaspoon raspberry vinegar
½ cup milk, warmed
salt and freshly ground black pepper
cayenne pepper
¼ cup fresh ricotta (recipe here)
pea shoots, for garnish (optional)
Instructions
Preheat the oven to 400 degrees Farenheit. Lay the speck on a rack set over a baking sheet and bake until crisp. This took about 8 minutes for me. Let cool, then break into shards.
In a saucepan of boiling salted water, cook 3 cups of the peas until tender, 3 minutes. 3. Drain and transfer to a food processor. Add the yogurt, basil, and vinegar and process to a chunky puree. Add the milk and pulse to blend; transfer to a saucepan and reheat.
Season with salt, pepper and cayenne. Spoon the porridge into bowls. Top with the ricotta, speck, pea shoots and remaining peas (if using); serve warm.
Recipe by story of a kitchen at https://www.storyofakitchen.com/soup-recipes/pea-porridge/