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Cream of peas with gorgonzola, pear and almonds
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
2 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- Frozen peas300 g
- Sliced Almonds100 g
- pear1/2 unit(s)
- Balsamic Acetate1/4 cup
- Butter1 tablespoon
- Brown sugar1 tablespoon
- Gorgonzola60 g
- Refined sugar or honey1 tablespoon
- Hot water1 cup
- Sour cream (optional)2 tablespoon
- Blend 2/3 of the almonds with 1 cup of hot water for 4 minutes. Strain and reserve the almond milk.
- In a preheated oven at 150 degrees, brown the remaining almonds on a tray. About 10 to 15 minutes.
- In a pan over low heat, place the brown sugar and balsamic vinegar. Let it reduce to a third of the volume. Reserve.
- In a frying pan, heat 1 tablespoon of butter, add the pears and let them brown. When they are golden, add the granulated sugar or honey and wait for it to caramelize.
- Heat the peas in a pan with boiling water and 1 pinch of salt until softened. Drain the water and in a blender, beat the peas with the almond milk for 5 minutes or until smooth. Hit the salt. If you prefer your soup creamier, add the cream. Strain if you prefer it smoother. And heat in a pan to serve.
- To serve, place the cream of peas first, followed by pieces of gorgonzola cheese crumbled by hand, pieces of caramelized pear, a drizzle of balsamic reduction and a little toasted almonds in the center.
- Uncomplicav there Raquel: A substitution to make your recipe more practical is to replace almond milk with cow's milk.
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