PEA, CREAM OF PEA AND POTATO SOUP
Crema Di Piselli E Patate
The Silver Spoon, Phaidon Press
Serves 4
Ingredients
• 2 tablespoons olive oil
• 5 1/4 cups shelled peas
• 3 potatoes, diced
• 2 leeks, trimmed and chopped
• 2 tablespoons plain yogurt
• 6 fresh mint leaves
• 4 thin bread slices, crusts removed, toasted
• juice of 1/2 lemon, strained
• salt
Directions
Heat the oil in a pan, add the peas, potatoes and leeks and cook for 1 minute.
Pour in 4 cups water and cook for 20 minutes until the vegetables are tender.
Reserve 1 tablespoon of the peas.
Transfer the rest of the mixture to a food processor and process to a puree, then return to the pan and reheat.
Add the reserved peas and season with salt to taste.
Stir in the yogurt, add the mint leaves and pour into a soup tureen.
Serve with the slices of toast sprinkled with the lemon juice.
|
