Sopa De Ervilha Com Espinafre
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potatoes, floury boiling
- 500 g carrot (s)
- 2 onions)
- 2 liters water
- 5 tablespoon olive oil
- 2 bunches spinach leaves, fresher
- 500 g peas, reen
- 2 cubes broth
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the potatoes, carrots and onions. Place in cold water, heat and cook for 20 minutes. Puree with a little salt and olive oil in the brisk Lotte.
- Pluck the spinach leaves from the stalks.
- Boil the peas in salted water (5 to 20 minutes depending on the size). When the peas are almost cooked, add the spinach. Press the leaves under the surface with a wooden spoon. After 1 minute, drain the peas and spinach, drain and add to the soup with the stock cube. Reheat and season to taste.
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