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Pulire i cipollotti eliminare la parte verde e tritarli finemente. Lavare e tagliare a fettine la zucchina.
In una pentola far scaldare un filo di olio extravergine e soffriggere dolcemente i cipollotti tritati per qualche minuto.
Aggiungere i piselli, la zucchina e coprire con il brodo caldo, abbassare un po’ il fuoco e cuocere per circa 20-25 minuti, fino a che i piselli risulteranno cotti e morbidi. Unire il latte e qualche foglia di menta.
Frullare il tutto con un frullatore ad immersione fino ad ottenere una crema. In caso si volesse un risultato più liscio passare la crema con un colino.
Aggiustate di sale e di pepe e servire calda.
Guarnire la crema di piselli a piacere con dei crostini di pane, una cucchiaiata di panna acida e qualche fogliolina di menta.
antipasti
Crema di piselli e menta
Ricetta per
Persona
Vegano
15 minTempo di preparazione
40 minTempo totale
SempliceDifficoltà
Ingredienti
800 grPiselli fini (freschi o congelati)
2 Cipollotti
1 Zucchina
600 mlBrodo vegetale
q.b.Olio extravergine d’oliva (evo)
4 Foglie di menta
50 mlLatte
q.b.Sale
q.b.Pepe
Panna acida
Crostini di pane
Foglioline di menta
Di:
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