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Fresh Pea Potage

Preparation time: 25 minutes
Cooking time: 45 minutes
Ingredients (Serves 4-6)
2 Tbs. Extra Virgin Olive Oil (EVOO)
2 Stalks celery
4 cups Fresh peas
1 cup Fresh spinach, pressed
1 cup Dry white wine
1 quart (1lt) Vegetable broth
1 Tsp. Died lemon mint, crushed
1 Tbs. Lemon juice
Coarse sea salt and freshly ground black pepper to taste
1 cup Grated Parmigiano Reggiano, or Grana Padano, or pecorino cheese (optional, grated on individual plates)
Fresh Pea Potage: Add washed fresh peas, stir, cook for another 3 minutes: image 1 of 5 Fresh Pea Potage: Add chopped spinach, stir, cook for another 5 minutes: image 2 of 5 Fresh Pea Potage: Add wine, stir, bring to a boil and cook for 5 more minutes: image 3 of 5 Fresh Pea Potage: Individual serving: image 4 of 5 Fresh Pea Potage: Individual serving drizzled with EVOO: image 5 of 5
Click on the images above to see larger pictures
Preparation
Sautée chopped celery in a large pan EVOO for about 2 minutes on medium heat.
Add washed fresh peas, stir, cook for another 3 minutes.
Add chopped spinach, stir, cook for another 5 minutes.
Add wine, stir, bring to a boil and cook for 5 more minutes.
Add lemon mint, stir.
Add broth, stir, cover, cook for 30 minutes at a low boil.
In a food processor puree 2/3 of the cooked vegetables.
Return to pan.
Add coarse sea salt to taste, lemon juice, stir.
Turn off heat, cover, and let rest for about minutes before serving.
Drizzle EVOO and/or dust with grated cheese single servings to taste.
Comments
  For broth I strongly suggest using stock saved from your steamed or boiled vegetables. You know that it is free of preservatives, it is fresh, and in addition it contributes to using one's resources at best.)
Wine and Beverage Pairing
Vermentino or Ansonica from the Maremma Toscana, Rosato Italiano IGT.




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    March 22, 2011
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