Peel and dice the carrots, cut the spring onions into rings. Briefly sweat the carrots in a little oil, then add the spring onions and fry briefly. Add Ebly uncooked and sweat briefly, then deglaze with 3 cups of water and season with about 1-1.5 tablespoon instant stock. Add the peas and let everything boil for about 10 minutes. The water should have almost completely evaporated.
Finally stir in the cream cheese and pepper to taste.
Ingredients
Print Recipe
Pin Recipe