Classic pea soup prepared with carrot, potatoes and a touch of oregano.
Learn more about Lorenza Avila
Ingredients6 portions
Preparation
Heat a pot over medium heat and add the olive oil. Put the onion and garlic until they are translucent, about 15 minutes. Put salt, pepper and oregano.
Add carrots, potatoes, ¼ kilo of peas and chicken broth. Wait for it to boil, lower the heat and let cook uncovered, about 40 minutes. (Remove the foam that is forming).
Add the rest of the peas (1/4 kilo) and cook another 40 minutes (or until the pea are soft). Move constantly to avoid burning the vegetables.
Season with salt and pepper if necessary and serve hot.
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