Drive away with green broad beans and ricotta
7 recipes
Cream of leeks and peas
ingredients
servings
2
Peas, frozen
500 oz
Leeks
250 oz
Vegetable broth
500 fl oz
Extra virgin olive oil
6 spoons
Salt
1 teaspoon
White pepper
1 teaspoon
Caprino cheese
100 oz
Octopus
1 unit
soups from Italy
Cream of leeks and peas
Cream of leeks and peas
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A single dish, appetizing, healthy and colorful.
preparation
step 1
Put the frozen octopus (I prefer the slaughtered fish) in a pan with some water and a handful of salt. Bring the water to a boil and count 20 minutes.
step 2
Meanwhile the octopus is cooked, cut the leeks into rounds and wash under water.
step 3
In another pan pour the oil, add the leeks, peas, salt and pepper. Jumbled up. Sauté everything for a few minutes.
step 4
Add the vegetable stock to the pan and (without lid) cook for 15 minutes. If you like velvety a little more compact, cook for 5 more minutes, so the broth dries out a little more.
step 5
Once cooked, remove everything from the heat, add the Caprino and whisk everything in the mixer to obtain the velvety smoothness.
step 6
Once the velvety is obtained, pull out the octopus, cut the tentacles and serve them (see photo). Serve with a drizzle of oil on top and with some cream if you like. Enjoy
