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Pea soup with eggs and cheese

ingredients

servings

4

Peas

600 grams

Beef broth

400 mL

Extra virgin olive oil

40 grams

Eggs

2 unit

Pecorino cheese

50 grams

Crumb, bread soft inside

50 grams

Wholewheat bread

120 grams

second courses from Italy

Pea soup with eggs and cheese

Pea soup with eggs and cheese

with meat with gluten with eggs with lactose source of B vitamins high in iron source of C vitamins high in potassium high in phosphorus with good fats

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pea soup with eggs and cheese

this pea soup with eggs and cheese, served with slices of toasted wholemeal bread, a treat for the eye and the palate!

Pea soup with eggs and cheese step 1

step 1

Sauté the finely chopped onion in olive oil, add the peas (fresh or frozen), salt and continue to cook over a moderate heat and a covered pot for about 10 minutes.

Pea soup with eggs and cheese step 2

step 2

Add the meat stock and cook.

Pea soup with eggs and cheese step 3

step 3

Two minutes before removing from the heat pour into the soup a beat made with eggs, grated cheese and breadcrumbs, preferably wholemeal, coarsely crumbled.

Pea soup with eggs and cheese step 4

step 4

Serve the hot soup with slices of lightly toasted whole wheat bread.

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