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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

with shellfish source of C vitamins

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cream of peas with water clams and croutons

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.

Cream of peas with water clams and croutons step 1

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.

Cream of peas with water clams and croutons step 2

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.

Cream of peas with water clams and croutons step 3

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.

Cream of peas with water clams and croutons step 4

step 4

After the indicated time uncover, raise the heat and add the peas.

Cream of peas with water clams and croutons step 5

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.

Cream of peas with water clams and croutons step 6

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.

Cream of peas with water clams and croutons step 7

step 7

When cooked, blend everything directly into the pot with the Minipimer, until mixture is smooth and velvety mixture.

Cream of peas with water clams and croutons step 8

step 8

er prepare the clams: Heat a dash dolio in a large saucepan and sauté a clove of garlic.

Cream of peas with water clams and croutons step 9

step 9

Add the clams and maintain a high flame. Cover with the lid: the heat will favor the hatching of the valves.

Cream of peas with water clams and croutons step 10

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.

Cream of peas with water clams and croutons step 11

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.

Cream of peas with water clams and croutons step 12

step 12

In this way, they will filter more grains of sand. The liquid will serve to compose the dish.

Cream of peas with water clams and croutons step 13

step 13

Put the plates the soup, decorated with a wire dolio raw, freshly ground pepper. Serve with clams and croutons.

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