Pea and roasted garlic soup
pigeon cottage
pigeon cottage
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Ingredients

  • 400 g frozen
  • 200 ml chicken stock
  • 20 g butter
  • 50 ml double cream
  • 2 tablespoons
  • 300 g of peas
  • 100 g for texture afterwards
  • 100 g of peas
  • 400 g in the base of the soup earlier

Instructions

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