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Garden pea soup with chicken
Soup of garden peas with chicken, potatoes, multigrain bread and cress.
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Ingredients
Directions
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Bring 1 liter of water with 1 tablespoon of salt, the chicken breasts and the oregano to a boil in a pan. Let the chicken cook until cooked in 15 minutes.
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Take the fillets out of the stock and let them drain on kitchen paper. Slice the shallot fine. Heat oil in a soup pan and fry the shallot.
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Peel the potatoes and cut into cubes. Pour in the potato cubes and peas and add the stock.
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Bring to the boil while stirring and simmer gently for 15 minutes. Cut the chicken fillets diagonally into slices of 1 cm thick.
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Brush the slices thinly with oil and grill them - in parts - in a hot grill pan. Cut the crusts of the bread and cut the bread into cubes.
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Heat oil in a frying pan and fry the bread cubes around. Puree the soup with a hand blender.
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Let the soup simmer for a short while and season with salt and pepper. Spoon the soup into large bowls and place the chicken fillets in it.
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Sprinkle the croutons over it and garnish the soup with the cress.
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Nutrition
440Calories
Sodium0% DV1.060mg
Fat32% DV21g
Protein50% DV25g
Carbs13% DV39g
Fiber28% DV7g
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