This light broth is packed with vitamin C and contains very little fat. You may find chocolate superfluous here, but I recommend trying this broth with it at least once. If you do not like it, you will not add any more.
Purpose: For lunch
Main Ingredient: Vegetables
- Green peas - 900 Grams
- Garlic - 1 Clove
- Shallots - 1 Piece
- Mint - 10 Grams
- Water - 1 Liter
- Champagne Vinegar - 2 Teaspoons
- Lemon Juice - 2 Teaspoons
- Salt - To taste
- Olive oil - 1 tbsp. the spoon
- White chocolate - 2 Tbsp. spoons (chopped or grated)
- Nuts - 2 Art. spoons (fried)
- Pea Shoots - 0.5 Cups (can be substituted with spinach)
How to cook "Spring Soup"
1 Take a piece of gauze (approximately 30 cm). Place the pea pods, crushed garlic, and thinly chopped shallots in it. 2 Also add 1 tablespoon of mint leaves. If you have them very large, cut them a little. Tie the cheesecloth to form a flat bun. 3 Tie with twine (cookable). In a saucepan or small saucepan, bring water to a boil. Put our "bunch" there and cook on very low heat for 2 hours. 4 Remove the bunch from the water, transfer to a bowl and squeeze. Pour the squeezed liquid back into the saucepan, add peas, vinegar and lemon juice. Season with salt to taste. 5 Heat a little under a closed lid and simmer for a couple of minutes (so that the green peas are ready). Then pour the prepared broth into bowls, sprinkle with a little olive oil. Serve with chopped nuts, white chocolate, herbs, and leftover mint.