INGREDIENTS
- PEA SOUP:
- – Contemporary peas 200 g.
- – Greens soup.
- – Bitter cream + lemon juice.
- – Lemon zest.
- – Half tied spinach.
- – Leek half unit.
- – Rice crackers 2 items.
- – Coriander and floor chili.
- TURKISH POTATO AND LENTIL SOUP:
- – Onion 1 unit.
- – Garlic 3 cloves.
- – Turkish lentils 200 g.
- – Papa 1 scorching unit.
- – Coconut milk.
- – Broth c/n will be rooster.
Two excellent recipes for this winter! Pea soup and potato soup with Turkish lentils, tremendous straightforward to arrange and really heat
PROCEDURE:
PEA SOUP:
1. In a frying pan, sweat the leek and add the spinach. Prepare dinner for a couple of minutes and if the peas are uncooked, add to prepare dinner.
2. Place the whole lot in a blender and add broth to style.
3. Serve in a bowl, and high with bitter cream.
4. For the crunch, break the cookies or course of them very rustic and toast
In a frying pan with a little bit oil, add the bottom chili and brown a little bit.
5. Take away from warmth and add finely chopped cilantro.
TURKISH POTATO AND LENTIL SOUP:
1. To complete, spicy sauce and toasted flaked coconut.
2. In a saucepan, sauté the onion, add the chopped garlic, the finely chopped potato, and the broth, which will be rooster, and prepare dinner for 20 minutes.
3. Mix the whole lot, it should be very creamy, return to the saucepan and add the coconut milk, warmth nicely and serve.
