Peas with Onion and Bacon Bits

This is a grey area of soup recipes. Is it a soup? Is it a second course? Is it a pasta sauce? No need to decide. This is a real like-mamma-used-to-make classic I cooked for myself the other day as main course, and used as pasta sauce the day after (not suitable for spaghetti, choose a smal-sized short pasta).

* 2 tablespoons olive oil
* ½ onion, chopped
* 50g bacon, diced
* 150g peas
* 250ml vegetable stock
* ½ glass of white wine
* dry rosemary (optional)

Put the peas for the soup 4-5 minutes in boiling water if frozen. Heat the stock in a separate pan.

Heat the olive oil with the bacon, and sauté the onion until it’s lucid and tender.

Add the peas, turn up the heat and pour the wine. When it’s evaporated turn down the heat and add a ladle of stock.

From now on it works like a risotto: add a ladle of stock at the time and wait for it to be absorbed before adding the next one.

When the peas are cooked enough for your taste (after 20-25 minutes), the soup is ready season with salt and pepper and serve.