Fresh pea cream: easy and quick recipe, naturally light and without cream
Traditional recipe and also for the Thermomix
Very tasty and delicate, to use as a velouté with croutons, or with pasta, rice or grains, or alongside white or red meat mains
In Sicily this dish is a true soup that announces the imminent arrival of spring. Being further south everything ripens earlier, and depending on the year you may find fresh peas already at the end of February.
Peas have many beneficial and nutritional properties: they are a concentrate of vitamins, minerals and antioxidants. They also help digestion and can be useful in case of constipation; they are very rich in water and contain many carbohydrates, proteins, fiber, starch and very little fat. Minerals and vitamins are not lacking: potassium.
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- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Low heat
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 735.20 (Kcal)
- Carbohydrates 13.00 (g) of which sugars 5.61 (g)
- Proteins 8.11 (g)
- Fat 72.89 (g) of which saturated 43.67 (g)of which unsaturated 23.24 (g)
- Fibers 4.55 (g)
- Sodium 169.45 (mg)
Indicative values for a portion of 150 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
Ingredients — Fresh pea cream: easy and quick recipe
- 2 cups peas (fresh or frozen, shelled)
- 1/4 cup onion (peeled and chopped)
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 1 teaspoon bouillon cube (vegetable)
- to taste salt
- to taste pepper
- 1 1/4 cups water
- 3/8 cup grated Parmesan cheese
A note on health
Tools
What we need to make it
- 1 Knife
- 1 Pot or the Thermomix
- 1 Immersion blender
Steps
Traditional recipe in a pot or pan
Prefer nice fresh peas. Alternatively, you can use frozen ones. Shell them if using fresh peas. If you are using frozen peas, that’s fine too.
Peel and chop the onion, and put it in the pot with a drizzle of extra virgin olive oil and a knob of butter.
Let it sauté for a few minutes then…
Add the peas.
Let them brown for 2 minutes, then…
Let them brown for 2 minutes, then…
Add about 1 1/4 cups of water,
the vegetable bouillon, and let cook for 10 minutes. Then…
Turn off the heat, add the grated Parmesan, adjust salt and pepper and blend with an immersion blender.
Serve the pea cream hot, alone or with grains, pasta, rice or as you prefer
Put the onion in the Thermomix bowl and chop 12 sec speed 5.
Scrape down with the spatula, add the olive oil and butter and sauté 3 minutes at 230°F counterclockwise, spoon speed, with the basket in place of the measuring cup.
Add the peas, the vegetable bouillon and 1 1/4 cups of water.
Stir, place the basket instead of the measuring cup and cook 15 minutes at 212°F counterclockwise, spoon speed. At the end of cooking taste for salt and adjust with a little pepper and sprinkle with Parmesan.
Place the measuring cup and blend 15 sec speed 5. Serve hot.
Here is the Fresh pea cream: easy and quick recipe
Pea cream
Storage: can be kept in the refrigerator for up to 3 days and in the freezer for up to 3 months.
Variations: for a richer cream you can replace the water with meat broth or milk or half-and-half with cream. Also, if you want to use the cream to make lasagna, you can combine it with béchamel.
Notes: You can use the pea cream with pasta, rice, grains and also as a side for mains of your choice.
