- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 170.40 (Kcal)
- Carbohydrates 24.42 (g) of which sugars 4.79 (g)
- Proteins 6.11 (g)
- Fat 5.32 (g) of which saturated 0.74 (g)of which unsaturated 0.07 (g)
- Fibers 5.83 (g)
- Sodium 1,042.56 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Simo and Cicci recommend
You can store the Cream of Peas and Potatoes for up to 2 days in the fridge in an airtight container. You can also freeze it.
You can serve this cream by replacing the parsley oil with fresh cream or a tablespoon of yogurt per plate, using lactose-free or plant-based options for those who are intolerant or wish to keep it vegetarian.
To make homemade vegetable broth, clean a carrot, a potato, a celery stalk, and a few cherry tomatoes, cut them into pieces, and place them in a pot with 8.5 cups of water. Bring to a boil, then lower the heat and let it simmer for about 30 minutes. At the end, season with salt and strain the broth, which is then ready to use.
You can use frozen peas directly without thawing, or fresh peas, increasing the cooking time in the latter case.
You can accompany the cream with croutons, cut into cubes and toasted in a pan with a drizzle of extra virgin olive oil.
Add your preferred herbs to the cream (rosemary, thyme, chives).
