This recipe has two secrets. Firstly, two different types of peas are mixed here - dry and green. And secondly, asparagus goes into the dish, which makes it more tender and original. What else you will probably need – I'll tell you further!
Ingredients
- Chicken fillet - 1 piece
- Water - 1.5 l
- Peas (dry) – 250 g
- Green peas - 250 g
- Asparagus - 200 g
- Leek - 1 piece
- Provencal herbs - 1 tsp.
- Spices and seasonings - 1 tsp.
- Butter - 20 g
Step-by-step cooking recipe
Boil the chicken until tender and put it away for other dishes.
Soak dry peas overnight, and then put them to boil in broth.
Chop the leeks coarsely and fry in butter.
After half an hour, add arbitrarily chopped asparagus, green peas and leeks to the broth. Cook for another 10 minutes.
Add spices and chop the soup with an immersion blender.
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