We are in the middle of January, one of the coldest months of the year! And I constantly hear my stomach scream, looking for something hot! So I thought I'd please it! I would like to prepare with you an exquisite cream of peas with speck crunchy and toasted bread cubes to be tasted hot!
Video of the Recipe
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Identity Card of the Recipe
- 82 KCal Calories per serving
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Ingrediants
- 400 g of peas
- 300 g of potatoes
- 400 ml of vegetable broth
- 80 g of speck
- 100 g of pan carre "or sandwich bread
- 2 tablespoons of extra virgin olive oil
- q.s. of salt
Materials Needed
- Casserole
- Vegetable mill
- Cooking pan
- Chopping board
- Knife
- Vegetable mill
- Ladle
Preparation
To prepare this recipe we used frozen peas: these legumes are in fact typical of the spring period. I therefore recommend always buying them fresh (in spring), shelling them and then storing them in the freezer for the winter. Watch the video on the preparation of peas.
- Peel the potatoes and cut them into small pieces.
- Combine the chopped potatoes and peas in a saucepan and cover flush with the vegetable broth.
- Cook over low heat for about 20 minutes, until the vegetables are cooked to perfection.
- Meanwhile, cut the sliced bread into cubes and the speck into strips.
- Toast the cubes of sliced bread in a pan, adding a couple of tablespoons of oil. To avoid burning the bread, it is advisable to turn the cubes often and to maintain a moderate flame.
- Remove the bread from the pan and brown the strips of speck (without adding seasoning), until they become crunchy.
- At this point, mash the vegetables in a vegetable mill, keeping any excess liquid aside: in this way, you can prevent the skin (integument) of the peas from ending up in the cream.
The right idea
If the cream is too thick, you can add a few ladles of the liquid kept aside. Conversely, if you want a thicker cream, you can add a tablespoon of rice (or corn) starch dissolved in a little cold water: in this case, after adding the dissolved starch, you will have to boil the cream again until when the right creaminess is reached.- Serve the pea soup with a few cubes of bread and strips of crispy speck.
Alice's comment - PersonalCooker
It's true: we are not in the ideal time for peas! But in spring I always keep a part of them in the freezer, so in winter I always have them ready for the preparation of soups, pea pies and so on!Nutritional values and Health Comment on the recipe
Velvety Peas with Crunchy Spek is a low-calorie first course, rich in fiber, low in cholesterol and lipids. Carbohydrates are prevalent and proteins are scarce. It lends itself to the diet of overweight subjects and those suffering from metabolic diseases such as diabetes and dyslipidemias. The average portion of Pea Cream with Crunchy Spek must not exceed 400g (320kcal).
