Spring cream
Vellutata di primavera
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For 2-4 people
3 quite big potatoes
3 Zucchini
1 onion
2 cups frozen peas
2 cups of boiled lentils
extra virgin olive oil
salt
pepper
basil
vegetable broth
sesame seeds
In a saucepan heat 2 tablespoons (crock if possible) extra virgin olive oil and sauté the onion cut into thin strips.
After a few minutes add the zucchini cut into small pieces, the potatoes into small pieces, and cover with vegetable broth.
Cover with the lid and cook over low heat for 40 minutes, until the potatoes are soft.
At that point add the lentils, drained from the liquid, chopped basil and frozen peas.
Cook for another 20 minutes.
Add two tablespoons of sesame seeds and blend with an immersion blender.
If the broth is too, just cut a a while to blend, so creamy not too runny.
Season with salt and pepper and serve hot with croutons.
The amount is enough for 2 people as a main dish or 4 people followed by a second course.
(Thanks to Gena)
