Pea cream

For the cream:

• Prepare a vegetable stock.
• Boil the peas.
• Clean and chop the leeks into half-moons and simmer in margarine.
• Peel and cut (break) the potatoes.
• When the vegetables are simmered add the rice, the potato and cover with the vegetable stock, boil until the potato and the rice are well cooked.
• At the last moment add the peas. Adding the peas at the last moment guarantees a rich green colour.
• Blend and sieve and adjust the salt and the thickness if necessary.

PLATING UP

• Dice the bread and fry.
• Cut the cheese into cubes.
• Plate up and garnish with the croutons and the cheese.