Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 45 minuti |
Ingredients
| 1 Kg | peas |
| 20 g | cooking cream Sterilgarda |
| 30 g | extra virgin olive oil |
| 100 g | white onion |
| 50 g | parmesan flakes |
| 400 g | vegetable broth |
| to taste | table salt |
| to taste | black pepper |
| to taste | bread croutons |
Preparation
- Prepare the vegetable broth.
- When ready, slice the onion.
- In a pan, heat the oil slightly over low heat and add the onion.
- Let the onion wilt slightly over low heat, stirring often to prevent it from burning.
- Add the peas (fresh or frozen, the procedure will be the same), salt, pepper and mix everything together.
- Leave to cook for about 5 minutes, then cover with 350 g of vegetable stock (keep 50 g aside).
- Continue cooking for another 15-20 minutes, then turn off the heat and using an immersion blender, blend everything, gradually adding the vegetable stock kept aside until it reaches a smooth consistency and the desired density.
- Add the Sterilgarda cooking cream (keeping a little aside to garnish at the end), turn the heat back on and continue cooking for another 5 minutes, stirring often.
- Transfer the pea cream into a sieve and sift it.
- Plate the pea cream soup, garnishing it with the previously stored Sterilgarda cooking cream, parmesan flakes and bread croutons to taste.
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