Fried mushrooms are not the most obvious, but a very interesting way to diversify pea soup. And it does not matter what kind of peas it is made from. This time I suggest taking frozen green – fast and useful.
Ingredients
- Chicken fillet - 1 piece
- Green peas - 300 g
- Leek - 1 piece
- Champignons - 200 g
- Butter - 20 g
- Celery - 2 pieces
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Cut the fillet into pieces, fill with water and boil until tender.
Chop the leeks and celery, and fry in butter. Set aside.
Separately fry the sliced mushrooms.
Send the peas and roast into the boiling broth. Boil for 5 minutes.
If desired, grind part of the mass with a blender and return it back.
Add spices and fried mushrooms. Boil for a couple more minutes and remove the soup from the heat.
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