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Pea Cream Soup

Frozen Green Peas250 gramsAsparagus (green)100 gramsOlive oil1 tbsp.Garlic1 clove60 gramsPotatoes1 pieceVegetable broth (or water)500 millilitersSalt and pepper)tasteGreens (fresh)
  • Servings:
  • Flow temperature:Hot dish
  • Processing Type:Cooking
  • Occasion:

The recipe of Konstantin Ivlev - the head of the Federation of Professional Chefs of Russia

Chop the potatoes and fry in olive oil with peas and asparagus until half cooked. Add crushed garlic, add broth or water, salt and pepper. Boil the vegetable mixture until the potatoes are ready. Beat with a blender or a whisk until smooth, and then wipe everything through a sieve to give puree elasticity. Pour into plates and decorate with diced tofu, sprinkle with herbs.


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