'1 medium onion (100 g), finely chopped'
'1/3 cup of salt, finely chopped (40 g)'
'2 tablespoons of olive oil'
'500 g of fresh or frozen garden peas'
'2 bouillon cubes dissolved in 4 cups of boiling water (960 ml)'
'1/2 cup of milk (120 ml)'
'A pinch of black pepper'
'A pinch of salt'
'Fresh parsley leaves, chopped (for garnish)'
'1 medium onion (100 g), finely chopped'
'1/3 cup of salt, finely chopped (40 g)'
'2 tablespoons of olive oil'
'500 g of fresh or frozen garden peas'
'2 bouillon cubes dissolved in 4 cups of boiling water (960 ml)'
'1/2 cup of milk (120 ml)'
'A pinch of black pepper'
'A pinch of salt'
'Fresh parsley leaves, chopped (for garnish)'
In a medium saucepan, over low heat, sauté the onion and salt in olive oil, stirring occasionally, until the salt is softened (about 5 minutes)
Add the peas and bouillon cubes, cover, increase the heat to medium, and cook until the peas are tender (about 15 minutes)
Transfer to a blender and puree until smooth
Return to the saucepan, add the milk, black pepper, and salt, whisking well, and warm over medium heat (about 2 minutes)
Distribute among six serving bowls, garnish with parsley, and serve
(Approximately 130 calories per serving.)
