Pea cream, leeks and ginger with toasted almonds

Pea cream, leeks and ginger. When they start fresh peas can't help but buy them, so from now will touch several recipes for pea 🙂 Today I leave a spring vegetable cream, easy easy but good good, with the sweetness of fresh peas and leeks, the liveliness of ginger, the crunchy almonds. Is’ a vegetarian dish (If you replace the sour cream with Coconut cream or soy cream is also vegan) , getting ready in the blink of an eye and is very delicate: accompanied by homemade bread toasted, Maybe perfused with a drizzle of extra virgin olive oil the good kind, This is a dish that will transmit serenity. I know, you'd think that a cream of vegetables cannot transmit anything, but it is not so: I always have some hope regarding when to plunge the Spoon into something creamy, DENSO, delicate and I think, After all, to bring to the table a good thing made with my hands to someone I love, in just 15 minutes. Good day to all!

Ingredients for 4 people:

  • 500 grams of fresh peas have been cleaned
  • extra virgin olive oil as required
  • 2 leeks
  • 1 fresh onion
  • 3 cm ginger
  • vegetable broth as required
  • 4 tablespoons sour cream (for the recipe, please click here) or crème fraiche
  • salt and pepper
  • 40 grams of toasted sliced almonds
  • light vegetable broth as required
  • 8 slices of toasted bread
Pea cream, leeks and ginger with toasted almonds

Pea cream, leeks and ginger with toasted almonds

Coarsely chop the onion and leeks; grate ginger. Put in a pan with a drizzle of extra virgin olive oil and sauté the vegetables and ginger, by joining via away some’ vegetable stock so that it Wilts without colour. Add the peas and cover with vegetable stock. Season with salt, pepper and Cook.

Blend, emulsify with the vegetable broth and a little oil until creamy smooth and homogeneous, the density that would. Season with salt and pepper and keep warm.

Composition of the dish: pour the pea cream and leeks in holsters, put a tablespoon of cream in each Holster (by dragging it with the prongs of a fork you can create a decorative swirl) and garnish with toasted almonds. Serve with the toasted bread drizzled with extra virgin olive oil and a pinch of salt. Bon appétit!

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Hedwig June 1, 2015 at 18:02

Excellent marked for when I get back ciaoooo good week,.

Ada Parisi June 1, 2015 at 23:14

Thanks Hedwig! Happy holidays dear!


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