Cold cream of pea, celery and basil soup

Difficulty: ★☆☆


  • 650 gr. Fresh peas
  • 2 bunches of celery
  • 60 ml. olive oil (arbequina olive variety)
  • Vegetable stock or water
  • Greek style yogurt
  • Fresh basil
  • Salt
  • White pepper
  • Pink pepper

Category: First course


Place the peas together with the chopped bunches of celery in a Magefesa Practika Plus pressure cooker. Season to taste and add the olive oil. Cover with vegetable stock or water. Close the unit and select position I on the pressure regulating valve. Increase heat intensity to maximum and wait until the valve begins to release steam.

When the pressure cooker reaches the selected pressure level, lower heat intensity to minimum and let it cook for 4 or 6 minutes. Once time has elapsed, remove the pressure cooker from the heat source and let pressure release completely before opening the unit. Blend the cream with the help of a Magefesa blender or liquidizer and season with 3 or 4 basil leaves. Once we have homogeneous puree, strain with a fine or conical strainer and let it cool.

Add the yogurt to the cream, whisk and serve the cream cold, season with a drop of oil (arbequina olive variety) and just grounded pink pepper.