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Alfredo Martell

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Recipe of Cress soup with peas
Recipe

Cress soup with peas

30 mins
Low
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This fresh soup of watercress with peas can be served cold or hot depending on the taste.
Learn more about Alfredo Martell

Ingredients

4 portions
  • 100 grams parsley
  • 400 grams watercress, cool
  • 50 grams butter
  • 1/2 onions, chopped
  • 400 grams frozen pea
  • 1 1/2 liters vegetable bouillon, or water
  • 100 milliliters double cream
  • 1 pinch salt
  • 1 pinch black pepper
  • toasted breads, crotons (optional)
  • olive oils

Preparation

Heat half the butter in a pan over medium heat. Put the onion and cook until tender for about 4 minutes. Add watercress, peas, parsley and hot broth or water, boil the mixture and when the first boil is released, lower the flame to a simmer, or until the peas are bright green.
Put the double cream, mix well. Season to taste with salt and freshly ground black pepper. Then add the rest of the butter until it melts.

PRESENTATION

Divide the soup into portions, add the croutons (optional) and put a drizzle of olive oil on top of the soup.

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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
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