Velvety peas with endives

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Ingredients

  • Potato: 200 g
  • Peas: 100 g
  • Endívia: 50 g
  • Coriander: 1 Sprig
  • Pasteurized milk fat: 1,5 dl
  • Olive oil: 1 Tablespoon

Directions

Recommended age: from 12 months

Calories per serving: 124 kcal

1 - Peel the potatoes and cut it into small pieces. Heat a pan with a little water, potatoes, peas, the endívia and coriander.

2 - After the vegetables are well-cooked, add the milk and oil, and leave it comes to the boil. Then, blend thoroughly until you get a velvety cream.

If the child likes, decorate the soup with small cubes of the roasted bread or even with egg yolks, grated.

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