Cream of Peas and Potatoes

Preparation:

Preparation: Heat the oil in a saucepan, add the shelled peas, the diced potatoes, the chopped leeks and cook for a minute. Cover with a liter of water and cook until the vegetables are tender. Leave aside a spoonful of peas, blend the rest and pour it into the pot, add the whole peas and adjust the salt. Mix the yogurt with the cream, mix well. Add the mint leaves and pour into the bowl. Serve it with slices of toasted bread and a squeeze of lemon. Accompanying wines: Grave Del Friuli Traminer DOC, Genzano Bianco DOC, Nuragus Di Cagliari DOC.