Filter
Reset
Sort ByRelevance
LEHOUX
Pea soup with spring onions and mint
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a soup pan and fry the shallots in it.
-
Add the garlic and fruit for another minute.
-
Add the peas, stock and cream and cook the peas for about 3 minutes.
-
Remove from the heat source and puree the soup with the hand blender.
-
Season with salt and pepper. Sprinkle with the spring onions and fresh mint and serve immediately.
Blogs that might be interesting
-
20 minLunchroot, potato, onion, garlic, olive oil, vegetable stock, mandarin orange, fresh ginger, salt, pepper, puff pastry, egg, dried thyme, grated old cheese,carrot soup with puff pastry -
5 minLunchegg, milk, oil, butter, ham, parsley,quick scrambled eggs -
20 minLunchegg, mustard, mayonnaise, dried tarragon, Parmesan cheese, grana padano cheese, watercress,stuffed egg and cheese crust -
15 minLunchfresh rindless mackerel fillet, ready-to-eat avocado, Tasty vine tomato, Ilchester Cheddar tophat 48, Spelt Bread, unsalted butter, cress, dijonnaise,sandwich mackerel avocado
Nutrition
165Calories
Sodium0% DV0g
Fat14% DV9g
Protein14% DV7g
Carbs3% DV10g
Fiber0% DV0g
Loved it