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KARY MUNSON
Gazpacho of cabbage lettuce, garden peas and chives
Cold soup of chives, lettuce, onion and garden peas
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Ingredients
Directions
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Cut the onions. Heat the butter in a soup pan and fry the onions for 3 min.
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Remove the leaves from the lettuce. Wash and dry and cut into strips.
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Put the garden peas, cabbage lettuce, the water and the bouillón tablets in the soup pan. Bring to the boil and cook on low heat for 5 minutes.
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Keep some chives behind for garnishing. Slice the rest of the chives.
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Remove the pan from the heat, stir in the chives and puree with the hand blender. Season with pepper and salt.
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Allow to cool to room temperature for 30 minutes and place in the refrigerator for 3 hours. Garnish the soup with the chives left behind and serve.
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Nutrition
145Calories
Sodium31% DV745mg
Fat11% DV7g
Protein14% DV7g
Carbs3% DV10g
Fiber28% DV7g
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