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
-
30 minLuncholive oil, bacon, chicken spices, chicken breast, egg, white casino bread, lettuce, avocado, Red onion, pickle, mayonnaise, lemon, chives,double thick club sandwich -
20 minLunchegg, creme fraiche, mayonnaise, mustard, milk, spring / forest onion, vine tomato, olive oil, dried thyme, raw ham, cress,creamy egg salad with roasted tomato and roasted ham -
30 minLunchcocktail tomato, small baking flour, fresh oregano, leaf parsley, lemon juice, olive oil, onion (large), yellow bell pepper, paprika, chicken bouillon,paprika soup with cauliflower tabouleh -
30 minLunchbutter, shallots, fresh thyme, Marsala, lamb's lettuce, balsamic vinegar, lamb carpaccio,salad of lamb carpaccio
Nutrition
165Calories
Sodium0% DV0g
Fat14% DV9g
Protein14% DV7g
Carbs3% DV10g
Fiber0% DV0g
Loved it