Fifth issue of our column #Zero waste in the kitchen., the column that makes you discover how to recover the parts of vegetables considered 'less noble', but which are actually the most nutrient-rich! This time we will be dealing with pea pods, proposing a velouté of pea pods...
Pea pods
Peas are low-calorie legumes that are also suitable for slimming diets and are rich in nutrients and antioxidant properties. They are rich in phosphorus and low in calories and are useful against constipation and in low-calorie diets.
In this episode of #zerosprechincucina we present pea pods velouté, a no-waste recipe that allows us to use peels that we usually discard.
Instead, these peels have remarkable nutritional properties, very few calories, zero fat. Sources of vitamin A, C and K, pods have characteristics Antioxidants and immune system boosters. Vitamin K is important for bone health and blood clotting.
Velvety pea pod soup
Ingredients:
- 200 g Pea pods already shelled
- 1 Potato
- 1 Onion
- 1 liter of water
For the aromatic spheres - 150 g Robiola
- herbs chives, fennel
Procedure:
Bring 1 liter of water to a boil and salt. Strain the peas and save them for other recipes. With a knife, remove the ends of the pods and the sides, discarding all the "frame."
Peel one potato and dice it; coarsely chop one onion. In a large saucepan, brown the vegetables with a generous drizzle of oil for 5 minutes over a gentle flame.
Add salted boiling water: not all of it but to cover the vegetables. Let the vegetables cook for about 30 minutes, adding water if needed. You can cook less if the pod cooks first: taste to check (it will still have all the fiber and will not be completely edible).
Velvety pods
At this point you have two methods to make the velouté pods:
- First method: With a fine masher.
- Second method: with a blender and sieve: blend with an immersion blender and pass the velouté through a sieve or strainer, even two or three times, to remove the fibrous filaments that unfortunately cannot be blended.
To create the herb-scented spheres, finely slice the herbs you have in the refrigerator or jar (we used chives and fennel). Form balls with the robiola and roll them over the chopped herbs. Serve over the velouté.
