Garden pea soup with chicken

Name: garden pea soup with chicken
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g chicken breast; 1 el dried oregano; 5 el traditional olive oil; 2 shallot; 250 g crumbly potato; 450 g frozen garden peas; 3 cut multigrain bread with pumpkin seeds; 1 tray cress

Soup of garden peas with chicken, potatoes, multigrain bread and cress.

Ingredients

Kitchen Stuff

1 grill pan
1 blender

Directions

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.
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.
Peel the potatoes and cut into cubes. Pour in the potato cubes and peas and add the stock.
Bring to the boil while stirring and simmer gently for 15 minutes. Cut the chicken fillets diagonally into slices of 1 cm thick.
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.
Heat oil in a frying pan and fry the bread cubes around. Puree the soup with a hand blender.
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.
Sprinkle the croutons over it and garnish the soup with the cress.