Green pea pottage

Traditional dishes are surprisingly simple in many cases. Soups,  green beans, moussaka, as well as many other recipes are actually quite easy to prepare, healthy and very tasty. There is no need to modify some of them because they are perfect in their original composition, but you can always refresh the way of serving with some new ideas. This is exactly the case with this Green pea pottage recipe.

Potage is a traditional French dish that dates back to the Middle Ages,
when served in the courts.

Potage is a type of soup in which vegetables and meat are mixed after cooking. Vegetable stews are also very common, but it is characteristic of this type of dish that at least one meat ingredient is added. It is served mainly as a warm appetiser, while in many cases it can also be a main dish.

I cooked lunch exactly the way my mother cooked it when I was a child. The only thing I changed is that I made a pottage out of the ordinary soup and additionally decorated it.



2 tablespoons olive oil
1 tablespoon butter
1 tablespoon finely chopped bacon
1 onion
1 clove garlic
1 carrot
1/4 celery root
1 white potato
300g of green peas
1/2 teaspoon salt
2 glasses of water



  • Put oil, butter and bacon in the pot and melt over medium heat. Stir occasionally so the bacon does not burn.
  • When the bacon gets a golden color, add finely chopped onions and garlic. Stir occasionally until the garlic is browned.
  • Add finely chopped carrot, celery and potatoes, peas and water. Add salt and cook for about 20 minutes on high heat. When it start boiling, reduce the heat a little.
  • When all the vegetables have softened, blend the soup with a mixer and serve hot, with toast or gluten-free croutons. For croutons you can use also Schar bread. My recommendation is Pane casereccio ai semi bread.

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