Exclusive Elisabeth Luard Recipe: “Potaje de guisantes con queso azul hojas”
posted on 5 May 2016 by admin
500g podded peas (fresh or frozen)
1 medium potato, peeled and diced small
4-6 spring onions, trimmed and chopped
About 100g azulhojas or cabrales, crumbled
Put the peas, diced potato and chopped onion in a roomy saucepan with enough water to cover everything generously (allow about a litre). Salt lightly, bring to the boil, turn down the heat and simmer for 15-20 minutes until the potato is mushy.
Leave to cool a little, then process with the cheese till smooth. No need for cream or butter or stock-cubes, just taste and add more cheese if you need to deepen the flavour. Reheat till just below boiling, season with salt and pepper and serve with a sprinkle of diced serrano ham and a bowlful of hot croutons fried crisp in olive oil with garlic.