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Pea soup and bruschetta with mint pistachio tapenade
 
 
4 ServingsPTM25 min

Pea soup and bruschetta with mint pistachio tapenade


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Directions

  1. Heat for the soup 1 tablespoon of olive oil and fry the shallots in it.
  2. Add the peas, vegetable stock, milk and half of the fresh mint.
  3. Cook for 5-6 minutes and puree until smooth. Put it in the fridge for at least 1 hour.
  4. Puree the ingredients for the tapenade, without the oil, into a coarse mixture.
  5. Pour in a trickle of olive oil and mix well.
  6. Sprinkle the soup with the rest of the mint.
  7. Spread the slices of bread with the tapenade and serve them with the soup.

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Nutrition

500Calories
Sodium0% DV0g
Fat42% DV27g
Protein50% DV25g
Carbs12% DV36g
Fiber0% DV0g

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