Creamed peas and potatoes
Instructions
In a saucepan, heat the oil, add the shelled peas, diced potatoes, chopped leeks and let stand for one minute.
Cover with a liter of water and cook until vegetables are tender.
Leave aside a spoonful of peas, blend the rest and pour it into the pot, add the peas and adjust the salt.
Mix the yoghurt cream, mix well.
Add mint leaves and pour into soup tureen.
Serve with slices of toasted bread and sprinkle of lemon.
Accompanying wines: Grave Del Friuli DOC, Traminer Genzano Bianco DOC, Nuragus Di Cagliari DOC.
Ingredients and dosing for 4 persons
- 600 g of peas
- 3 potatoes
- 2 leeks
- 2 tablespoons of yoghurt
- 2 tablespoons of olive oil
- 4 slices bread (thinly sliced)
- 1/2 lemon
- 6 leaves fresh mint
- Salt