Cream of peas

Like all cream-soup, and it can be served adding milk and bread croutons!


• 2.2 pounds of water
• 0.50 pounds of pea beans
• 0.50 pounds of potatoes
• 0.20 pounds of carrot
• 0.20 pounds of parsley root
• 1 small onion
• 0.10 pounds of margarine
• Dill

Step 1:
Boil well vegetables placed in boiling water. When they melted, pass through a sieve, mix purée with the liquid in which the vegetables had boiled.

Step 2:
Add the dill and margarine, after the soup was taken from boiling.
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