Fish with saffron
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Cream of peas with water clams and croutons
ingredients
servings
4
Potatoes
200 grams
Peas
250 grams
Vegetable broth
500 grams
Onions
1 unit
Extra virgin olive oil
2 spoons
Iodized salt
to taste
Black pepper
to taste
Clams
1000 grams
Garlic
1 wedge
White table wine
1 coffee cup
soups from Italy
Cream of peas with water clams and croutons
Cream of peas with water clams and croutons
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The velvety of peas is a tasty cream which assumes the characteristic velvety appearance thanks to the potatoes, that give this extraordinary consistency. You can enjoy together with croutons and in this case the clams Fresh peas are found only in the spring and are particularly delicious. To prepare the cream of peas all year round you can use frozen ones, very good anchessi. The dose is the same as the fresh product grainy.
preparation
step 1
Wash the potatoes, peel and cut into cubes of about one centimeter. Shell the peas. Heat the broth. Peel the onion and chop it finely in a soup pot with the oil.
step 2
Bring on the heat and fry the onion over low heat until it is golden brown. Increase heat, add potatoes, stir and cook for a few minutes over high heat.
step 3
Add a ladle of broth, stir, cover and cook on low heat for 5 minutes, stirring occasionally and adding more broth if the sauce is too dry.
step 4
After the indicated time uncover, raise the heat and add the peas.
step 5
Let it boil again, then add vegetable broth as far as I will cover the peas, a pinch of salt and cook over medium heat, covered, for about 15 minutes.
step 6
The exact cooking time will depend on the size of the peas and the consistency of their peel. After the indicated time to taste. In addition to check the cooking with salt.
step 7
When cooked, blend everything directly into the pot with the Minipimer, until mixture is smooth and velvety mixture.
step 8
er prepare the clams: Heat a dash dolio in a large saucepan and sauté a clove of garlic.
step 9
Add the clams and maintain a high flame. Cover with the lid: the heat will favor the hatching of the valves.
step 10
At this point, deglaze with the white wine, season with pepper and continue cooking for 2-3 minutes. Finish with plenty of parsley.
step 11
With a skimmer, move the clams in a serving dish or in a bowl. Filter the sauce pouring the cooking liquid through a strainer lined with resistant absorbent paper.
step 12
In this way, they will filter more grains of sand. The liquid will serve to compose the dish.
step 13
Put the plates the soup, decorated with a wire dolio raw, freshly ground pepper. Serve with clams and croutons.
