Soup with peas, mint and chives

Soup with peas, mint and chives

Soup with peas, mint and chives


Olive oil — 1 tbsp
Green onions — 1/2 bunch (cut, leave a little for decoration before serving).
Butter — 30 g
Hot vegetable broth — 1 liter
Frozen green peas — 900 g
Potatoes — 1 pc. (Cut into small cubes).
Finely grated Parmesan — 85 g
mint leaves — 1/2 small bunch. (Leave some for decoration before serving)


1. Simple to prepare soups have always been a cause for debate among cooking fans. Our soup recipe with peas, mint, chives and parmesan zapechnym teach you to cook a bright, tasty and easy soup from readily available ingredients.

2. First of all, heat the butter and olive oil in a cast iron skillet.
3. When the oil begins to bubble, add the green onions and potatoes. Gently sauté for 5 minutes.
4. Pour in the broth and stir. Bring to a boil and simmer for 10 minutes. (You must stop when the potato is tender).
5. Add the peas and bring to a boil again. Cook for 3 minutes.
6. Remove the pan from the heat.
7. Add the mint leaves and whisk all in a blender or food processor until smooth.

8. Furthermore cheese bake. Heat the grill to high heat. Place parchment paper on a baking sheet. Grated Parmesan lay 6 long strips and cook on the grill for one minute. (Make sure that the cheese has melted and become slightly golden color). With the help of a knife scrape off the cheese from the pan. Cool until the cheese is firm.

9. Soup can warm up again before serving. Garnish the soup spilled on plates mint and chives. Parmesan serve on a separate plate.

Bon Appetit!

Soup with peas, mint and chives

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