INGREDIENTS:
1/2 Kg of frozen peas
200 cl of brick vechamel sauce
1 egg yolk
1 tablespoon olive oil
PREPARATION:
Boil water in a saucepan with salt and cook the peas according to their preparation instructions (usually 5-7 minutes since he returns to a boil).
Drain peas, add a glass of water (better than what we use to cook them), the vechamel, egg yolk and a tablespoon of oil, and pass right through the blender at maximum power. Correct salt and water (should not be thick). Serve hot.
1/2 Kg of frozen peas
200 cl of brick vechamel sauce
1 egg yolk
1 tablespoon olive oil
PREPARATION:
Boil water in a saucepan with salt and cook the peas according to their preparation instructions (usually 5-7 minutes since he returns to a boil).
Drain peas, add a glass of water (better than what we use to cook them), the vechamel, egg yolk and a tablespoon of oil, and pass right through the blender at maximum power. Correct salt and water (should not be thick). Serve hot.
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