|
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) |
| |
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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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