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Cream Of Pea and Potato Soup
Cream Of Potato and Pea Soup
(Crema Di Patate e Piselli)
 
 
Ingredients:
 
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
 
Directions:
 
Heat the olive oil in a saucepan.
 
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.
 
That's it!
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