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Peas cream with mint

Side dish



25 min

4 servings


6 packs of CIRIO Piselli
4 potatoes
2 large onions
1 bunch of fresh mint
150ml cooking cream

100g butter
160g grated parmesan

  1. Cut the potatoes into equal pieces and cut the onion into small pieces.
  2. Melt the butter in a pot, add the potatoes and onions and season with salt and pepper.
  3. Leave it to fry for a few minutes, then add 150ml of water.
  4. Boil the potatoes and onions together for 10 minutes.
  5. Meanwhile, prepare the croutons in a bowl with a little olive oil and oregano. Put them in the preheated oven at 180 degrees until golden brown.
  6. Add the peas with the water from the box over the potatoes and onions.
  7. Let it boil together for another 10 min.
  8. Take the pot off the heat and blend everything until a fine paste is formed.
  9. Add the cooking cream and the grated Parmesan cheese, then let it simmer for another 2 minutes, over low heat.
  10. Add the cream soup to a plate and season with croutons and mint.

Antonio and Michael Passarelli's recipe

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