Gluten Free | Traditional

Celery and pea soup

Ingredients:

 

Celery and pea soup

  • 200 g dried peas
  • 400 g celery
  • 4 tbsp olive oil
  • 1 L water
  • 200 ml liquid cream
  • 100 g blue cheese
  • Salt
  • Pepper
  1. Soak the peas for four hours. Drain and wash well
  2. Chop the onion. Wash and dice the celery.
  3. Heat the oil. Sauté the onion until golden brown, add the celery, sauté. Add the peas. Add the water and season. Cook for at least an hour and a half, until the peas are tender.
  4. Puree with the mixer. Pass through a sieve to remove the celery threads. Add the liquid cream.
  5. To serve. Add a little blue cheese over the soup.

Advice

In a pressure cooker the time is reduced to half an hour.

Starter
Gluten Free, Traditional

Method:

 

Celery and pea soup

  • 200 g dried peas
  • 400 g celery
  • 4 tbsp olive oil
  • 1 L water
  • 200 ml liquid cream
  • 100 g blue cheese
  • Salt
  • Pepper
  1. Soak the peas for four hours. Drain and wash well
  2. Chop the onion. Wash and dice the celery.
  3. Heat the oil. Sauté the onion until golden brown, add the celery, sauté. Add the peas. Add the water and season. Cook for at least an hour and a half, until the peas are tender.
  4. Puree with the mixer. Pass through a sieve to remove the celery threads. Add the liquid cream.
  5. To serve. Add a little blue cheese over the soup.

Advice

In a pressure cooker the time is reduced to half an hour.

Starter
Gluten Free, Traditional

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