Cilantro, parsley, dill and other fragrant herbs – for this recipe, I suggest using all the best at once. Pea soup will immediately sparkle with new colors. We will add some herbs in the process, and some at the very end.
Ingredients
- Chicken fillet - 1 piece
- Peas (crushed) – 120 g
- Potatoes - 3 pieces
- Carrots - 2 pieces
- Onion - 1 piece
- Celery root - 1 piece
- Cilantro - 4 twigs
- Parsley - 4 twigs
- Dill - 4 twigs
- Garlic - 3 clove
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Soak the peas in advance for an hour. Slice the chicken and put them together in a slow cooker bowl.
Fill with water and turn on the "Soup" mode for an hour.
After 20 minutes, add the sliced potatoes. After another 10 minutes – chopped onion with celery and grated carrots.
Finely chop all the herbs and garlic. Add half of it to the soup along with the spices 5 minutes before the end of the cooking program.
Add the remaining half before serving.
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