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- Cream Of Potato and Pea Soup
- (Crema Di Patate e Piselli)
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- Ingredients:
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- 3 potatoes, diced
- 2 leeks, trimmed and chopped
- 1 lb 5 oz (600 grams) shelled peas
- 2 tablespoons yogurt
- 2 tablespoons extra virgin olive oil
6 fresh mint leaves
4 thin bread slices, crusts removed, toasted
Juice of 1/2 lemon, strained
Salt
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- Directions:
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- Heat the olive oil in a saucepan.
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- Add the peas, potatoes and leeks and cook for about 1-2 minutes.
Pour in 1 and 3/4 pints (1 liter) of water and cook for 20 minutes until the vegetables are tender.
Place aside 1 tablespoon of the peas.
Transfer the rest of the mixture to a food processor and process to a puree, then return to the pan and reheat.
Add the previously saved peas and season with salt to taste.
Stir in the yogurt, add the mint leaves and pour into a soup bowl.
Serve with the slices of toast sprinkled with the lemon juice. Serves 4.
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- That's it!
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