Not only green peas, but also a little spinach gives a bright and rich color to such a puree soup. In this recipe, it's more for beauty than for taste, but it's definitely worth it. And the delicate texture and creamy taste are the merit of the cream in the composition.
Ingredients
- Chicken fillet - 1 piece
- Peas (green) – 400 g
- Cream - 100 ml
- Spinach - 80 g
- Spices and seasonings - 1 tsp.
- Olive oil - 1 tbsp.l.
Step-by-step cooking recipe
Boil the chicken fillet until tender. Send the green peas there and boil a little until soft.
Chop the spinach and lightly fry in olive oil.
Grind all the ingredients in a blender with spices and part of the broth to the desired consistency.
Pour in the cream and whisk the soup again, heat it on the stove for 3 minutes and remove from the heat.
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