Don’t rule out making this soup just because it doesn’t have peas. This soup can be made with all kinds of legumes, including lentils, chickpeas, and beans.
material: (For 6 people)
- 2 cups dried green peas
- 1 onion
- 2 bay leaves
- salt and pepper taste
- 2 chicken breasts
- 750ml chicken or vegetable soup
- 2 sprigs of fresh coriander
- 6 tablespoons canned corn (optional)
preparation
Soak the peas in cold water the night before making the recipe. To cook, drain and place in a saucepan along with bay leaves and peeled onions.
Add plenty of water to the whole thing and bring it to a boil. Cook until the peas are soft, then strain and mix until creamy. Do not forget to remove the bay leaves.
Place two skinless chicken breasts in a separate pot and cover with water. Cook over low heat until the breast is cooked through. Remove and reserve.
Melt the pea puree in a saucepan with the chicken or vegetable broth. Season with salt and pepper and bring to a boil. Once it boils, add the thinly sliced chicken breast and heat. Remove from heat and add finely chopped fresh coriander.
Serve warm, garnished with a spoonful of corn if desired.
