I prefer to cook such pea soup in spring and summer, when there are fresh seasonal radishes on sale. It can be served even cold – it turns out to be a very light and refreshing, but at the same time satisfying dish.
Ingredients
- Chicken fillet - 1 piece
- Green peas - 300 g
- Water - 1.5 l
- Radish - 200 g
- Greenery - 0.5 beam
- Leek - 1 piece
- Cream - 200 ml
- Potatoes - 2 pieces
- Cucumbers - 1 piece
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Boil the chicken fillet until tender and set it aside for other dishes.
Strain the broth, add the potatoes to it and cook for 15 minutes.
Add the peas and chopped leeks, and cook for another 5 minutes.
Grind the mass with a blender and season to taste. Bring to the desired consistency with warm cream.
Finely chop the greens, cucumber and radish, and add to the soup.
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