INGREDIENTS:
- 2 cups peas (fresh, canned, or frozen, cooked)
- 1 small potato and 1 small carrot
- 2 celery stalks and 2 garlic cloves
- 1 small onion or ¼ of a large onion
- 1 liter vegetable broth (or broth of your choice)
- ¼ cup heavy cream or plain yogurt
- Thyme and 2 bay leaves
- Mozzarella or Parmesan cheese, to taste
- Salt, pepper, paprika, and olive oil, to taste
INSTRUCTIONS:
- Cut all the vegetables into small cubes.
- Sauté all the ingredients with one tablespoon of oil.
- Add the broth, bring to a boil, then remove from heat and let cool.
- Blend the mixture until smooth, then cook again, adding the cream and adjusting seasoning to taste.
IMPORTANT NOTE: If using yogurt, add it to each served bowl to taste—do not cook it. You may also add cheese as desired and serve with toasted bread or multigrain crackers, as in the following recipe…ENJOY!
Violeta Sandoval.