Recipe of the Week: Enriched pea soup

It is snowing in the Alps of the Sea and what's best to warm up than to savor a great hearthy soup?

This week we propose an enriched pea soup. A light yet filling soup, it is a great nutritional addition to your diet for its folic acid and minerals contents.

So, let's make it.

Ingredients:

• dried peas (possibly home dried during the summer)
• 1 leek
• 2 garlic cloves
• 2 market fresh carrots
• 1 potatoe
• extra virgin olive oil
• salt and pepper to taste

Directions:

Sautée the chopped leek with garlic in extra-virgin olive oil, then add chopped carrots and potatoe. When the mixture is soft, add a few handfuls of dried peas - depending on the number of your guests - and salt and pepper.

Stir for a few minutes. Add warm water and keep stirring for about 30-40 minutes until the soup reaches a good consistency and all ingredients are well cooked.

Serve hot. Ideal when cooked on a wood stove while watching the snow falling outside!

Best paired with Ormeasco wine.