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Lorenza

Lorenza Ávila

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Recipe of Chickpea and Mint Soup
Recipe

Chickpea and Mint Soup

35 mins
Low
4.625
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19
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An exquisite pea soup with a touch of pore and mint. You can also serve it cold.
Learn more about Lorenza Ávila

Ingredients

4 portions
  • 1 teaspoon unsalted butter
  • 1 teaspoon oil
  • 1 leek, Large washed and cut into 1 cm pieces
  • 4 cups Water
  • 3 1/2 cups pea, (fresh or frozen and thawed)
  • 10 leaves peppermint, big
  • 4 branches peppermint, (to decorate)

Preparation

In a medium saucepan, mix the butter and oil over medium-low heat until the butter melts.
Add the cut pore (only the white and light green part) and sauté for 10 minutes. Add the water and season with salt and pepper.
Add the peas, cover the pot and cook for 3 minutes, until it begins to boil.
Uncover the pot and cook another 2 minutes, add the mint leaves.
Transfer everything to a blender and process until it has a smooth texture.
Return to the pot and serve hot in 4 bowls.
Decorate with a sprig of mint and if you like with a touch of sour cream.

TIPS

It is a light dish since each serving has 150 calories.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (8)
Rocio Arango Herrera
16/03/2020 13:03:03
Muy rica y fácil de preparar..
Maria Martha Carrillo Gallardo
01/12/2019 20:25:32
Deliciosa
Rima Zavala
17/01/2014 16:56:06
sopa de chicharo y menta nutritiva y fresca además con un atractivo color verde
Anonymous
16/01/2014 23:04:08
esta nutritiva no me gustan los chicharo pero con con los demas que se guiso se ve rico.
Mafer Resendiz
03/04/2013 15:56:52
También fría La serví fría y quedó deliciosa!
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