Light pea soup


Peas: 250 grams (green)
Shallots: a packet
Celery: 250 grams
Olive oil: 3 tablespoons
Garlic: a clove
- Salt, to taste
- Black pepper to taste
Cream cheese: 2 cubes (lite)

How to prepare

Wash the peas and soak them in water before preparing.
Peel the onion, garlic, and shallots, and chop them in a medium size.
In a saucepan, heat the olive oil and fry the onions until soft.
Add the vegetables and saute on low heat to bring out all the vegetable flavor.
Add salt and black pepper.
Put the peas after distilling them.
Pour the warm water until the vegetables are covered.
Leave the soup to cook for 45 minutes, with the saucepan covered, and make sure of the amount of water and add more if necessary. If foam forms on the surface of the soup, remove it.
After the cooking time is over, add the cheese and grind the mixture in the blender until you get a smooth texture.
Serve hot.

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