Brazil

Dry peas 500g pack

Leek

Garlic, crushed with salt

Seasonings: parsley and dried chives, chimi-churi oregano

Fresh parsley and chives

Blonde

Oil or olive oil

Wholemeal bread

Virgin or extra virgin olive oil

Green broth with croutons

Cozinhe a ervilha na panela de pressão com água o suficiente para cobrir a ervilha 

Cook the peas in a pressure cooker with enough water to cover the peas.

Bata a ervilha com um pouco de água no liquidificador e reserve 

Blend the peas with a little water in a blender and set aside.

Em uma panela refogue com um pouco de óleo o alho poró com alho até o alho poró ficar com textura macia 

In a pan, sauté the leek with garlic in a little oil until the leek has a soft texture.

Acrescente a ervilha batida e coloque os temperos desidratados e aguarde ferver 

Add the beaten pea and put the dehydrated seasonings and wait for it to boil

Sirva e acrescente o cheiro verde (salsinha e cebolinha frescos) por cima

Serve and add the green smell (fresh parsley and chives) on top

Crutons de pão integral: corte 1 fatia pão em quadradinhos reserve, na frigideira antiaderente coloque o azeite, ervas desidratadas (salsinha, cebolinha e orégano) e em seguida o pão cortado. 
Deixe aquecer até ficar com a textura crocante. Repita o processo de acordo com o tanto de porções que desejar 

Wholemeal bread crumbs: cut 1 slice of bread into squares, set aside, in the non-stick skillet place the oil, dehydrated herbs (parsley, chives and oregano) and then the sliced bread.
Let it heat up until it has a crispy texture. Repeat the process as many portions as you like.

Green broth with croutons

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