Cream of Peas, Raisin Bread Gnocchetti, and Fresh Goat Cheese

Name: Cream of Peas, Raisin Bread Gnocchetti, and Fresh Goat Cheese
Yield: Makes 1 serving
Ingredients: 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; 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; 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

By Suzanne Pirret

March 4, 2009

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 . . .

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