Cold cream of pea and mint de 222 Kcal

Preparación

1. Place the chicken breast, 1 clove of garlic, and 1/4 onion (does not have to be chopped) in a pot and add enough water so the ingredients are completely covered. Cook for 20 minutes, until the chicken breast is cooked inside.
2. Save the broth where you cooked the chicken for later use. Mash the onion and garlic and crush the chicken using an electric mixer or forks.
3. Chop 1 clove of garlic and white onion until you get 1/2 cup.
4. Place olive oil in a pot and when it is hot add garlic and onion. Sauté over low heat for 10 minutes, then add 2 cups of chicken stock.
5. When the broth boils, add the peas and cook for 5 minutes or until soft.
6. Add the mint leaves and cream to the broth, then process or blend until you get a lump-free consistency. Refrigerate for 30 minutes to cool (optional, you can serve hot if desired).
7. Serve the chicken breast on a deep dish and place the pea cream on top. Season with a splash of lemon. Go with toast.
8. Enjoy!