Luisa Marelli Valazza's interpretation of a classic Italian peasant soup at her three-Michelin-starred restaurant, Al Sorriso in Piedmont, is hands-down stunning. It's a hearty and rustic showstopper: thick and creamy fresh pea soup with tiny gnocchetti made from raisin pumpernickel bread. Great on a cold and rainy spring evening (fresh pea season). Luisa said it was three simple steps, but it's a little more than that . . .

　　

Ingredients

Makes 1 serving

　　

Soup:

1/2 scallion, minced

　　1 tablespoon butter

　　1 small potato, unpeeled, scrubbed, and cut into small dice

　　About 2 handfuls fresh peas

　　About 2 cups chicken stock

　　

Gnocchetti:

1/2 leek heart, finely chopped

　　Butter

　　Fresh raisin pumpernickel (black) bread-a slice, crust removed, and minced

　　Nutmeg, freshly grated

　　Salt and black pepper

　　1 small egg, beaten well

　　

Garnish:

A few whole peas

　　A tablespoon tomato, brunoised

　　A quenelle or a spoonful of a soft goat cheese, creamy young one

　　Drizzle extra virgin olive oil

　　A little chervil, freshly chopped

　　

Step 1

Brown the scallion in the butter. Add the potatoes and sauté until they are light golden in color. Add the peas (save a few for garnish), then about a cup of the stock, and let it all simmer for about 15 minutes, until soft. Add more stock if necessary. It should be liquidy.

　　

Step 2

Meanwhile, for the gnocchetti, sweat the leek in butter. Stir in the bread and season with freshly grated nutmeg, salt, and pepper. Place the mixture in a small bowl and mix in just enough beaten egg to make it slightly wet. Scoop out small quarter-size balls, place in the palm of your hand, and gently squeeze down till compressed to mold into gnocchetti (baby gnocchi).

　　

Step 3

Make sure the peas and potatoes are soft and pour the mixture through a sieve, pressing the vegetables through with a rubber spatula. The pressing should yield about a cup or a cup and a half. Add a little more stock if the soup is too thick. Strain again if necessary and pour into a small saucepan. Drop in several gnocchetti, cover, and heat through at low heat for a few minutes until piping hot.

　　

Step 4

Pour carefully into a heated soup bowl, to keep those little babies intact. Garnish with the fresh peas, tomato, goat cheese, a drizzle of an excellent extra virgin olive oil, and chopped chervil.

　　

Step 5

*Beautiful with the wonderfully crafted Vieris Isonzo Sauvignon from Gianfranco Gallo's Vie di Romans property.

　　From The Pleasure is All Mine by Suzanne Pirret, (C) 2009, William Morrow/An imprint of HarperCollins Publishers