This pea puree what I'm bringing you today is one of those easy, healthy, quick-to-make, tasty recipes that everyone at home loves. As you can see, it has everything needed to give it a permanent spot on the list of weekly menu dishes. It's worth making the most of pea season, but if you can't find them or want to make this dish any time of the year, you can make it with frozen peas.
So you can see how little time it takes to prepare a delicious pea purée, there's nothing like make it in a pressure cooker. This cream, cooked in the pressure cooker Vitavit Premium by Fissler, it's ready in the time it takes to set the table and it's a great option for any weeknight dinner. You can make it almost on the spot or have it ready in advance, if you prefer. I'll warn you that the touch the coconut milk gives it makes it almost addictive, so I'm sure that as soon as you make it once, you'll repeat it very often.
The advantage of finding them frozen all year round means that this pea purée be a very interesting and healthy option. However, I recommend take advantage of the season and buy them fresh at the market; there's nothing more fun than sitting down to shell peas with the family on Sunday afternoon.
Ingredients
- 1 onion
- 1 clove of garlic
- 1 Italian green pepper
- 1/2 fresh red chili pepper
- 1 tablespoon of extra virgin olive oil
- 600 g of fresh or frozen peas
- 1 liter of vegetable broth
- 1 can of coconut milk
- salt and freshly ground black pepper to taste
- the juice of half a lemon
- Extra virgin olive oil and poppy seeds to garnish and serve
Preparation
- Put the extra virgin olive oil in your pot Vitavit Premium by Fissler y heat over low heat.
- While the oil heats up, clean and cut the onion and the green pepper into not-too-large pieces, and slice half a red chili into rounds. Finely chop the garlic clove. Set aside the garlic and a few slices of red chili.
- When the oil is hot, turn the heat up a little and add the chopped vegetables. Sauté them until browned and add the minced garlic. Stir a bit so it mixes with the rest of the vegetables.
- Add the peas, the chili slices you set aside, and the vegetable broth.
- Put the lid on the pot, close it, and turn up the heat. Set the cooking to level 3.
- When you see the yellow ring appear, reduce the heat (leave it at about medium) and wait for the green ring to appear.
- As soon as the green ring appears, let it cook for 10 minutes (if necessary, lower the heat a little).
- After 10 minutes have passed, turn off the heat and depressurize the pot.
- Open the pot and add the coconut milk, the juice of half a lemon, salt, and black pepper.
- Blend with your hand blender and serve with a drizzle of extra virgin olive oil and some poppy seeds.
