Greek Pea Puree Soup – A Detailed recipe cooking. 
Time: 40 мин. Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 tbsp. green peas
- 6 – 8 tbsp. chicken or vegetable broth, or a combination thereof
- 2 tbsp. l extra virgin olive oil plus more Little
- 1 chopped onion
- 4 chopped garlic cloves
- Salt and ground black pepper
- 1/2 tbsp. chopped fresh mint leaves
- 1/2 tbsp. chopped fresh parsley leaves
- Juice 1 Lemon
- Topping: Crushed Feta Cheese
- Cumin, paprika
Tortilla chips:
- Tortilla naan, pita or pita bread
- Olive oil spray
- Salt
- Dried oregano
Recipes with similar ingredients: peas, onions, garlic, lemon juice, feta cheese, naan cakes, oregano, cumin, paprika, parsley, mint
Recipe preparation:
- Preheat the oven to 180 ° C. For soup: In a saucepan for soup over medium heat warm the olive oil. Lay the bow and garlic. Salt, pepper and fry until soft, 8-10 minutes. Add broth and peas, bring to a boil, then reduce heat until weak and cook until soft, 20 min.
- Transfer half the soup to a food processor or powerful blender and mashed with mint and parsley until smooth. Again put the mashed potatoes in a saucepan and add lemon juice. Try and add salt and pepper. Cool and store in advance cooked dishes. For tortilla chips: Put sprinkle the cake on the wire rack on the baking sheet with olive oil on both sides, salt and sprinkle oregano. Bake in oven until the cake is fried and crispy. Store at room temperature in an airtight container. Warm the soup on medium heat. Serve sprinkled with feta cheese crumbs, cumin and paprika, pour olive oil and serve with chips from cakes.
