PEA SOUP with OLIVE OIL and BOTTARGA

INGREDIENTS
  • 1 kg of peas
  • 20 g of chopped dill
  • 50 g of leek, finely grated
  • 50 ml of white wine
  • Olive oil for sautéing
  • Water, enough to cover the peas
  • 12 drops of extra virgin olive oil
  • 20 g of grated bottarga
  • pink peppercorns

INSTRUCTIONS
  1. Sauté the grated leeks in olive oil. Once wilted, add the peas and stir for 4 minutes
  2. Add the wine and the dill.
  3. Once the liquid has evaporated, add the water and lower heat.
  4. When peas are cooked, mash the soup and serve in 6 plates.
  5. Garnish each plate with 4 drops of olive oil, pepper and divide the grated bottarga to the dishes.
    Lilian & Adam