Sopa de chícharo/ Pea soup

Sopa de chícharo

Estas dos semanas he estado con un proyecto que me tiene bastante ocupada y este viernes tengo una cena para mi compadre y mejor amigo de la vida que se comprometió, por lo que prometo que la próxima semana regresaré a cocinar mucho más. La cena de mi compadre va a ser todo un festín celestial (espero) con muchas recetas como lasagna tradicional, sashimi de hamachi en salsa ponzu, pan de granos, profiteroles y si me da tiempo tarta de chocolate. Pero ya estoy organizadísima para poder hacer todo desde el jueves y tomar mis fotos para postear las recetas a lo largo de la semana.

Y ya tengo la receta que voy a hacer cuando llegue a los 5 mil likes de Facebook (faltan 500).

Y siguiendo con el tema de que ando muy ocupada, la comida de estos días ha sido muy sencilla como pollo entomatado, quinoa con verduras, sopa de zanahoria, arroz integral con verduras, bowl de sushi y cosas súper rápidas por lo que no ha valido la pena que suba las recetas, pero el fin de semana hice mermelada de durazno y otra de guayaba, que usé hoy para hacer empanadas para que no se eche a perder porque hice mucha y no dura tanto. Esas empanadas pronto las subiré.

Ahora, sobre la receta de hoy: es la primera vez que hago sopa de chícharo y fue a petición de mi enana que ama y adora los chícharos.

Los chícharos son una de esas verduras de cajón en mi casa y trato de tenerlos disponibles para cuando la enana tenga ganas, y además son súper útiles para carnes, arroz, y distintos preparados, por lo que compro un kilo, lo pelo y lo tengo en un tupper. Ya de plano si pasan unos 5 días y no nos los comemos, los congelo y así evito la bolsa de chícharos congelados.

Quedó deliciosa y la enana se la comió perfecto. La hice para acompañar mi salmón con spread de espinacas y mis papas cambray rápidas.

Un abrazo,

Maca

 

Sopa de chícharo

Sopa de chícharo

INGREDIENTES

4 porciones

¼ taza poro picado

¼ taza cebolla picada

1 diente de ajo

2 tazas de caldo de pollo orgánico

2 cucharadas de mantequilla

2 cucharadas de cilantro picado

1 ½ taza chícharos frescos

Sal y pimienta al gusto

 

INSTRUCCIONES

  1. Poner la mantequilla en una cacerola
  2. Agregar la cebolla y poro y cocinar por 5 minutos
  3. Agregar el ajo y cocinar por 30 segundos
  4. Agregar los chícharos y cocinar por 5 minutos
  5. Agregar el caldo de pollo y dejar cocinar por 15 minutos
  6. Agregar el cilantro y licuar
  7. Regresar a la cacerola y sazonar
  8. Cocinar por 5 minutos y servir

_______________________________________________

Pea soup

This past two weeks I got involved in a project that has kept me very busy and this Friday I have a very important dinner party for my very best friend in the whole wide world, whom is also the Godfather of my munchkin 1 and just got engaged. So there will be a delicious meal which is made especially for the couple with their favorite dishes like classic lasagna, hamachi sashimi, profiteroles and if I have time a chocolate tart. I have planned everything to start on Thursday with the cooking and have the time to take my pictures, so I can post everything next week.

And I also have the recipe I will post when I get to 5 thousand likes in Facebook (I need another 500).

And continuing with the issue of me being very busy: the food I have prepared these days has been either very simple or things that are already in the blog like chicken in tomato, quinoa with veggies, carrot soup, brown rice with veggies, fish in different sauces, sushi bowls and super quick things that are not worth posting. This weekend I did peach and guava jam since I had a lot of fruit that was about to go bad, and since a lot of jam was the result, I did empanadas so the jam wouldn’t go bad. I will soon post those recipes.

Now, about today’s recipe: this is the first time I make pea soup and it was because munchkin 1 requested it since he completely loves peas in any shape or form.

Peas are one of those veggies I try to keep at hand all the time, so I can have them ready when munchkin 1 asks for them. They are super useful for stews, rice and many different preparations, so I buy a kilo, peel them and keep them in a tupper. If I haven’t used those 5 days later I freeze them, so I don’t have to buy frozen peas anymore.

The soup was delicious and both munchkins ate them really well. I made it to go with my baked salmon with spinach spread and my quick cambray potatoes.

Hugs,

Maca

 

Pea soup

INGREDIENTS

4 servings

¼ cup chopped leeks

¼ cup chopped onion

1 garlic clove minced

2 cups organic chicken stock

2 tablespoons butter

2 tablespoons chopped cilantro

1 ½ cups fresh peas

Salt and pepper to taste

INSTRUCTIONS

  1. Put butter un a pot
  2. Add onion and leeks and cook for 5 minutes
  3. Add garlic and cook for 30 seconds
  4. Add peas and cook for 5 minutes
  5. Add chicken stock and cook for 15 minutes
  6. Add cilantro and blend
  7. Put back into pot and season
  8. Cook for 5 minutes and serve

 

 

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