Pea soup with basil
Crema di piselli al basilico
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For 1 person: 3 handfuls of dried peas or split, 2 slices of whole wheat bread, 1 yellow onion, 5-6 basil leaves, 1 tablespoon of gomashio, extra virgin olive oil, sunflower oil, 1 tablespoon of salt and sesame, buckwheat flour
Boil the peas in salt water with fine chopped onion until it absorbs the cooking water (keep a ladle aside) and becomes creamy.
Serve hot in individual shard, diluted with cooking water remained, joining gomasio, flour, sunflower oil and a bit of extra virgin olive oil to taste, chopped basil leaves and croutons aside of wholemeal bread toasted.
(Thanks to Antonella Sagone)
