Cream of legumes
Instructions
Keep the dried legumes like beans, lentils, broad beans, peas overnight in lukewarm water.
Eliminate those that are afloat, put to cook the remaining salt in cold water with salt, carrot, celery, onion and potatoes.
Bring to a boil and continue cooking, always covered.
Legumes should simmer slowly until they become tender.
Puree the whole thing.
Add the cream, stir to mix, adjust salt and pepper.
Serve with grated cheese.
The accompanying wine: Colli Di Luni Rosso DOC Montepulciano d'Abruzzo "Cerasuolo" DOC, DOC Donnici.
Ingredients and dosing for 4 persons
- 300 g of mixed dried pulses
- 2 potatoes
- 1 carrot
- 1 costa of celery
- 1 onion
- 2 tablespoons of cream
- Grated cheese
- Salt
- Pepper