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
-
15 minLunchcandy cucumber, chilled sun-dried tomatoes, Love and passion spelled bread, sweet pumpkin hummus, bean sprouts,hearty sandwich with pumpkin hummus
-
10 minLunchvegetable stock, oil, smoked bacon, avocado, lime, coriander, chilli pepper flakes,avocado soup
-
15 minLunchmedium sized egg, mininaan, lime, avocado, chili flakes, watercress, fresh vegetable sprout pumpkin,naan with pumpkin spread or spicy avocado and egg
-
20 minLunchfresh mussels, celery, shallot, garlic, salted butter, dry white wine, fresh baguette, creme fraiche, fresh flat parsley,mussels with white wine
Nutrition
165Calories
Sodium0% DV0g
Fat14% DV9g
Protein14% DV7g
Carbs3% DV10g
Fiber0% DV0g
Loved it