1 medium onion (100 g) chopped
1/3 cup of finely chopped salted beef (40 g)
2 tablespoons of olive oil
500 g of fresh or frozen green peas
2 vegetable bouillon cubes dissolved in 4 cups of hot water (960 ml)
1/2 cup of milk (120 ml)
a pinch of black pepper
a half teaspoon of salt
Chopped parsley leaves for garnish (to decorate)
1 medium onion (100 g) chopped
1/3 cup of finely chopped salted beef (40 g)
2 tablespoons of olive oil
500 g of fresh or frozen green peas
2 vegetable bouillon cubes dissolved in 4 cups of hot water (960 ml)
1/2 cup of milk (120 ml)
a pinch of black pepper
a half teaspoon of salt
Chopped parsley leaves for garnish (to decorate)
In a medium saucepan, over low heat, sauté the onion and beef in olive oil until they are tender (about 5 minutes)
Add the green peas and vegetable bouillon cubes, cover, and cook over medium heat until the peas are tender (about 15 minutes)
Transfer to a blender and blend until smooth
Return to the saucepan, add the milk, mix well, and cook for an additional 2 minutes
Remove from heat and add black pepper and salt
Distribute among six cups, garnish with parsley, and serve immediately
130 calories per serving
