Pea cream

For 4 servings

300 g of frozen peas

olive oil

20 g of flour

1 shallot

1/2 liter of vegetable stock

3 slices of bread

white pepper

salt

Take a pan with extra virgin olive oil and finely chopped shallot in a saucepan.

dd approximately 0.75 liter of vegetable stock already hot and bring it to a boil.

Then pour the peas still frozen, and cook for about 15 minutes.

Cut the bread in small pieces and roll them in the oven for roasting.

Make a dough with flour and a little oil, then dilute with a little cooking liquid of peas.

The batter should be achieved together with the peas themselves, who must be kept still on the fire because the broth thickens.

When thickened, whisk it for a couple of minutes.

Season with salt if needed, and add a sprinkle of white pepper.

Serve hot with croutons previously roasted.