500 g of Portuguese pecans
1 chicken breast
1 5cm piece of ginger, peeled
2 chopped onions
450 g of frozen peas
4 slices of bread form
2 tablespoons of butter
8 tablespoons of extra virgin olive oil
Salt to taste
White peppercorns, ground at the time, to taste
500 g of Portuguese pecans
1 chicken breast
1 5cm piece of ginger, peeled
2 chopped onions
450 g of frozen peas
4 slices of bread form
2 tablespoons of butter
8 tablespoons of extra virgin olive oil
Salt to taste
White peppercorns, ground at the time, to taste
Remove the shells and pellicles from the pecans and cook them in lightly salted water for about half an hour, or until they're soft
Then, remove them from the heat
Cook the chicken breast separately in water with a bit of salt, along with the ginger sliced lengthwise
Refry the onions in 2 tablespoons of olive oil
Just before they turn golden, add the peas and 500 ml of boiling salted water
Bring to a simmer and cook for about 10 minutes
Then, add the cooked pecans, cut into pieces, and let it sit on low heat for another 5 minutes
Cube the bread form and fry it in butter, adding the remaining olive oil
When the cubes are well browned, remove them with a skimmer and place them on paper towels to drain excess fat
Serve the soup in bowls, season with pepper, and serve the bread cubes separately.
