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 minLunchmixed fries, seedless grapes, garnish almonds, Gouda cheese, coarse Zaanse mustard, extra virgin olive oil, walnut oil, apple cider vinegar, sherry medium dry,salad with baked grapes and almonds -
15 minLunchwatermelon, arugula, blackberries, Greek feta, juice of orange,watermelon salad with blackberries and feta -
20 minLunchspring / forest onion, lemon juice, avocado, cooked mussel, sour cream, mature cheese, mixed salad, Corn bread,Dutch mussel canape -
25 minLunchroasted back ham, fresh chives, boulogne bulbs, Eggs, milk, salt and freshly ground pepper, butter,boulognebollen with scrambled eggs and ham
Nutrition
165Calories
Sodium0% DV0g
Fat14% DV9g
Protein14% DV7g
Carbs3% DV10g
Fiber0% DV0g
Loved it