Ingrediants
- 500 g of soft shelled peas
- 1 leek
- 2 medium potatoes
- extra virgin olive oil
- 200 g of feta
- 2 friselle
- a dozen mint leaves to decorate
- salt
for the cream
- black pepper
- 1 carrot
- 1 stick of celery
- 1 courgette
- 1 onion
- 2 bay leaves
- 1 clove
FOR THE VEGETABLE BROTH
How to prepare: Cream of peas with feta crumbs
We propose the pea soup with feta crumbs, a delicious and satisfying dish: perfect single dish for a quick lunch, this cream is an excellent idea to propose as first course to friends a dinner. The vegetables and legumes of the season in this version are an excellent comfort food: also try the cream of zucchini and the cream of carrots.
The recipe does not involve difficulties and has the advantage, like all legume-based creams, that it can also be prepared in advance and then heated on a very sweet flame at the moment of consumption. In this case it may be necessary to add a little hot broth to adjust the density.
Peas are legumes that provide a good amount of protein, fiber and vitamins and are low in calories. There pea soup with feta crumbs, served with a round ofextra virgin olive oil and a few pieces of frisella it is therefore a healthy, complete and light dish, as well as this cream of peas without potatoes. If you opt for frozen peas, the result will still be delicious: in this case we advise you to rinse them very briefly under hot water before making them flavor together with the leek and potatoes.
OTHER TASTY RECIPES: Cream of peas with curry prawns; Cold pea and avocado cream
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
20 min
- Portions
-
4 – 6
How to prepare: Cream of peas with feta crumbs
Start preparing the vegetable broth you will need for the pea and feta soup. In the meantime, put the friselle in a plastic bag for food storage and break them, using a meat mallet or a rolling pin, until you get small pieces. Keep aside. Peel and wash the potatoes and cut them into chunks. Clean the leek, rinse it under running water and slice it into slices.
Brown the leek for a few minutes in a little oil in a high-sided saucepan. Salt lightly. Add the peas and potato cubes. Mix well, leave to flavor for a couple of minutes then cover with the boiling broth and cook for about twenty minutes, until the vegetables are tender.
With an immersion blender, away from the heat, blend everything until you get a smooth cream, adjusting the salt. If necessary, adjust the density of the cream by gradually adding more hot vegetable broth. Spread the cream into 4 soup plates. Cover with the crumbled feta with your hands and finish with the pieces of frisella. Drizzle with a drizzle of raw oil, decorate with a few mint leaves, a sprinkling of freshly ground pepper and serve immediately.
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