Green Cream with Croutons is a delicious soup made with fresh peas and asparagus tips. This velvety cream is enriched with a touch of butter and flour for a creamy and enveloping texture. It is a light and flavorful dish, perfect as a first course for a spring dinner. The toasted bread croutons add a pleasant crunch to the dish.
Boil the peas with the asparagus tips and blend everything
Melt the butter, add the flour, stir and dilute with hot broth, add the pea and asparagus puree, season with salt and pepper, and cook for 10 minutes
Serve with croutons
Pan
Pot
Blender
Italia
| Energy (kcal) | 80.21 |
| Carbohydrates (g) | 6.54 |
| of which Sugars (g) | 1.54 |
| Fat (g) | 4.6 |
| of which Saturates (g) | 2.62 |
| Protein (g) | 2.87 |
| Fiber (g) | 1.39 |
| Sale (g) | 0.12 |
