4 cups of fresh peas
3 cups of water
2 cups of vegetable broth (if desired, dissolve 1 tablet in the same amount of water)
2 tablespoons of olive oil
4 large leaves of parsley
4 snails without shells and heads
2 medium onions
1 slice of bread from a morning loaf
Salt and white pepper, ground to taste
4 cups of fresh peas
3 cups of water
2 cups of vegetable broth (if desired, dissolve 1 tablet in the same amount of water)
2 tablespoons of olive oil
4 large leaves of parsley
4 snails without shells and heads
2 medium onions
1 slice of bread from a morning loaf
Salt and white pepper, ground to taste
1
Cook the onions in water with salt for 25 minutes
Let it cool and reserve the cooking liquid
Mildly toast the bread in a cup of the reserved cooking liquid
Squeeze out the onion and discard the solids
2
Blend the onion, vegetable broth, parsley, bread, olive oil, salt, and pepper in a blender
Put it in a bowl and add the reserved cooking liquid
Mix well and reserve
3
Fry the snails in a greased skillet with olive oil
Season with salt and pepper
4
Cook the peas lightly in boiling water with salt and let it cool
5
Combine the peas with the reserved cream and refrigerate for 1 hour
Serve with the snails.
