Pea soup with Rosemary
SoupsCook time: 0 min.
Servings: 4 portion(s)
Servings: 4 portion(s)
Ingredients for Pea soup with Rosemary
| Pepper | ||
| Rosemary | ||
| Salt | ||
| 1 | tsp | Oil |
| 125 | g | Yellow peas (Miller's fast) |
| 2 | clove | Garlic |
| 400 | g | Carrots |
| 400 | g | Leeks |
| 9 | dl | Good juices |
Instructions for Pea soup with Rosemary
To prepare the Pea soup with Rosemary recipe, please follow these instructions:
Carrots cut into small cubes. Also with the pores. Fry them with garlic in the oil and add the bullion, Rosemary, salt, pepper. Let it simmer for about 15 minutes, Add the peas, let it småsimre for a further 5 minutes then season to taste. Serve and garnish with Leek rings. You can serve with cold bacon or sausage, or just rugbrød.
Tips:
Here is who used Miller's the quick. Do you use dried split peas they must Cook an hour in bullion with garlic pepper and Rosemary
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328