If you add the adjectives quick and cheap to an easy and delicious recipe, without a doubt you will have a most interesting dish that deserves a place of honor in your recipe book. Well, today I bring you one like this in the form of soup or cream, depending on the consistency you give it. It comes to us from chef José Andrés and I can tell you that you will love it if you like vegetable creams. It’s so worth it!

The recipe in question appeared in Longer Tables, the Asturian chef’s newsletter, and is perfect for pea lovers. Personally I love peas with ham, but I recognize that preparing them as a spoon dish also solves many lunches and dinners. Because? Because they are great both hot and coldyou can prepare them in advance and their texture is so pleasant that even children like it.

Cold or hot pea soup

What is the secret of this recipe? Something so easy and within everyone’s reach: use frozen peas. They are cheap, easy to find and you can keep them without problem until when it suits you best. As you will see below, the recipe has no difficulty: as simple as mashing the peas with water and, at most, straining them if you prefer.

As for what temperature consume ityou can eat it as soon as you make it because it will be delicious. You can also heat it right at the time of consumption or refrigerate it for a couple of hours if you prefer to drink it cold. To your liking.

Ingredients

Preparation method

The chef chooses to decorate this pea soup with pistachios, mint leaves and a splash of olive oil, although he does not rule out the diced ham or bacon. Seeds and croutons would also work great to add some texture.

Do you want to try a delicious pea cream? Write down the step by step and enjoy it today. You can accompany her a french omeletsome fish or even the ever-so-helpful grilled chicken breast.

1. Heat 1 liter of water until it starts to boil. Place the peas, vinegar, water and a little salt in the blender glass. Blend until it is to your liking.
2. At this point you could leave it as is or pass it through a mesh strainer or a Chinese strainer, which would leave you with more soup than cream.
3. Do you want to serve it now? Divide the cream into several cups, chop the pistachios, wash and dry the mint leaves well and decorate it with them. Also add a few drops of olive oil.
4. If you prefer to serve it later, cover it tightly and refrigerate it until the last moment. When the time comes, serve it as is if you want it cold or give it a shot of heat if you prefer it hot. Also decorate with pistachios, mint and oil. olive oil.