ingredients

500 g frozen extra-fine peas
2 watercress boots
2 yogurts (2 x 150 g) with sheep's milk
Black pepper from the mill

Equipment

1 saucepan with lid
1 colander
1 diver mixer

Steps

Step 1

13-14 min before serving: bring 1 liter of water to a boil; plunge frozen peas into them. Cook for 6 minutes in small broths.

2ND STEP

Prepare the watercress: during this time, cut the big stems of the watercress to keep only the finer stems and the leaves: it remains about it. 400 g. Wash them in the colander under the tap.

STEP 3

Assemble: mix the peas in the pan, salt. Add the watercress (keep 1 small handle), heat; at the first broth, remove from heat, mix. Pepper a little.

STEP 4

To serve: pour on the plates. Spread 75 g (1/2 cup) yogurt with a teaspoon on each plate. Place a tuft of watercress in the center. Serve fast.