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Crema Di Piselli E Patate
The Silver Spoon, Phaidon Press

Serves 4

• 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

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.


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