Parsley soup


4 Eden's pea cans

50 gr. flat-leaf parsley

20 gr. fresh dill

1.5 Liters chicken stock

2 sliced garlic cloves

1 sliced medium-sized onion 

1 teaspoon salt

250 ml. 38% cream

1 small cup of olive oil

Preparation Method: 

Add olive oil to a pot and place it on a hot plate, let the oil get mildly warm. Add the sliced garlic and onions, flip them all over for 3 minutes. After that, add the chicken stock and let it boil. Add parsley, dill and the peas (without liquid) to the stock and let them cook for 5 minutes.

Put the pot aside and process the mixture with a hand blender until it becomes soft. Add the cream and return the pot back on the hot plate for additional 5 minutes. Serve the meal warm.

Bon Appetit

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