Creams and purees they allow us to play with a multitude of ingredients. They are a great proposal when we want to take advantage of this or that ingredient that is going to spoil. In this case it was some peas, but it could have been some asparagus; with both we would get this spectacular green color.
Peas and some onions and / or shallots is all we need to make the base of this cream that we have flavored with mint and parsley. The result is very smooth; It can be a great recipe for both winter and summer if we serve it cold. In both cases you can decorate it with a little beaten yogurt and a little chives or parsley.
Pea cream with yogurt
This pea cream with yogurt is very smooth, perfect to serve both in winter and in summer, cold.
Author Maria vazquez
Kitchen: Traditional
Recipe type: Soups
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 white onion, minced
- 2 shallots, minced
- Olive oil
- Sal Island
- Black pepper
- 3 cups of vegetable broth
- 6 cups of peas
- 2 teaspoons minced mint
- 2 teaspoons of chopped parsley
- 1 natural yogurt beaten
- Chopped chives for garnish
Preparation
- We heat 2-3 tablespoons of olive oil in a pot. We incorporate the onion and the chopped shallots and cook over medium heat until the onion is transparent, about 10 minutes.
- Season with salt and pepper, add the broth and let it boil. So, we add the peas and cook for 10 minutes.
- We crush the mixture along with the mint, parsley and half yogurt. We give it another boil.
- We serve the cream in bowls adorned with beaten yogurt and chopped chives.
Nutritional information per serving
Calories: 160