Pea Cream
Traditional recipe and Thermomix
Deliciously delicate, to be used as a creamy soup with croutons, or together with pasta rice or cereals, or even alongside white or red meat mains
In Sicily, this dish is a true soup, heralding the imminent arrival of spring. Being further south everything ripens earlier, and depending on the year you might find fresh peas by the end of February.
Peas have many beneficial and nutritional properties: they are a concentrate of vitamins, minerals, and antioxidants. They also aid digestion and are useful in case of constipation, they are very rich in water and contain many carbohydrates, proteins, fiber, starch, and very few fats. Minerals and vitamins are not lacking: potassium.
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- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Slow fire
- 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
Let’s do the shopping
- 10.5 oz peas (fresh or frozen shelled)
- 1.75 oz onion
- 2 tbsps extra virgin olive oil
- 2 tbsps butter
- 1 tsp broth cube (vegetable)
- to taste salt
- to taste pepper
- 1 1/4 cups water
- 1.4 oz grated Parmesan cheese
A look at health
Tools
What we need to make the
- 1 Knife
- 1 Pot or Thermomix
- 1 Immersion Blender
Steps
Traditional recipe in pot or pan
Prefer fresh peas. But alternatively, you can use frozen ones. Shell them. If you are using frozen ones, 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 piece of butter.
Let it fry 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 broth cube, and cook for 10 minutes. Then…
Turn off the heat, add the grated Parmesan cheese, season with salt and pepper, and blend with the immersion blender.
Serve the pea cream hot, on its own or together with cereals, pasta, rice, or as you prefer better
Put the onion in the bowl and chop for 12 sec at speed 5.
Gather with the spatula, add the extra virgin olive oil and the butter, and sauté for 3 min at 230°F reverse speed spoon with the basket instead of the measuring cup.
Add the peas, the vegetable broth cube, and 1 1/4 cups of water.
Mix, put the basket instead of the measuring cup and cook for 15 min at 212°F reverse speed spoon. At the end of cooking, taste for salt, adjust with a little pepper, and sprinkle with Parmesan cheese.
Put the measuring cup and blend for 15 sec at speed 5. Serve hot.
Pea Cream
Storage: it can be kept in the fridge 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 integrate it with béchamel.
Notes: You can use the pea cream with pasta, rice, cereals and also as a side dish for mains of your choice.
