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 minLunchchickpeas (150 g), Red pepper, black olives without pit, leaf parsley, lemon juice, young leaf lettuce, cherryto, sweet pointed pepper, feta,chickpea salad with paprika -
20 minLunchchickpea, tuna, leaf parsley, fresh coriander, spring / forest onion, cucumber, Red pepper, arugula, iceberg lettuce, olive oil, lemon juice, garlic, honey,chickpea salad with tuna -
10 minLunchflour, baking powder, spring / forest onion, Red pepper, cumin powder (djinten), sour cream, egg, maize, lime, sunflower oil, butter,mexican cornbread -
35 minLunchvine tomatoes, dried Italian culinary herbs, olive oil, dark wholemeal bread, Piccalilly, oak leaf lettuce melange, ham, pickles,sandwich ham with roasted tomato
Nutrition
165Calories
Sodium0% DV0g
Fat14% DV9g
Protein14% DV7g
Carbs3% DV10g
Fiber0% DV0g
Loved it