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Deborah

Deborah Dana
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Recipe of Chiquita soup Calientita
Recipe

Chiquita soup Calientita

1h 30 mins
Half
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This soup is a classic that we all like and warms us on a cold day. A very rich recipe for your children to eat vegetables.
Learn more about Deborah Dana

Ingredients

6 portions
  • 2 cups pea, or frozen
  • 2 tablespoons vegetal oil
  • 2 carrots, finely chopped
  • 2 branches celery
  • 1 onion, finely chopped
  • 8 cups Water
  • 1 leave bay (laurel)
  • to taste black pepper, to taste

Preparation

In a large pot heat the oil over medium heat. Add the carrots, celery and onion and cook for 10 minutes.
Add the peas, water, bay leaf, salt and pepper and continue heating until it boils.
Lower to low heat, cover the pot, and cook for 45 minutes.
Remove the bay leaf from the soup and serve.

PRESENTATION

Serve the soup and decorate with a little cream or goat cheese.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (1)
Ma Dolores Correa Laphan
18/09/2019 08:50:00
La probaré

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