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Deborah

Deborah Dana

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Recipe of Cream of Chicharo, Pumpkin and Mint
Recipe

Cream of Chicharo, Pumpkin and Mint

45 mins
Low
27
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A rich soup of pea and squash with a different touch of mint.
Learn more about Deborah Dana

Ingredients

6 portions
  • 2 cups pea, Tender
  • 6 pumpkins
  • 1 bunch peppermint, cool
  • 2 cups Water
  • 1/2 cups cream
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1/4 onions, chopped
  • 3 tablespoons olive oil

Preparation

In a large pot heat the oil and fry the chopped onion until it is translucent.
Add salt, pepper and mint and cook for 1 minute more.
Add the pea and chopped pumpkin and water and boil until the vegetables are well cooked.
The soup is placed in the blender and liquefied well.
The soup is returned to the pot, the cream is added and heated.

PRESENTATION

Serve hot with mint leaves.

TIPS

Be careful at the time of liquefying, strongly hold the lid so that it does not explode by steam.

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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 (4)
Amalec Lg
21/04/2020 11:07:10
Excelente
Diana Osorio
22/01/2014 17:24:46
FÁCIL Y RÁPIDA QUE RICA PARA COMPARTIR CON TODOS
Alejandro Dominguez Rivera
21/01/2013 00:31:38
muy apetitosa cada ves mas me gusta todo esto :)
Ana Vanessa Lopez Camacho
17/01/2013 15:34:50
mas omenos rico para todas las familias

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