Hel. Choice Cream of Roasted Garlic Soup, 10 1/2 ounces
3/4 Dose
skim milk
1 Tasse
Frozen green peas; slightly thawed
4 1/2 x ca. 30 g
Thin spaghetti or angel hair pasta, cooked
Coarsely ground pepper; to taste
Ground red pepper; to taste
die Zubereitung:
Mix soup and skim milk with a whisk until smooth. Set aside. In a 10 inch skillet, saute diced onion and red pepper in vegetable oil until nearly soft. Break up Sea Legs and add to skillet. Stir in soup mixture and peas. Season to taste with black and red pepper. Simmer until heated through. Serve over warm pasta.
This would also be great mixed with smaller pasta like twists or mini shells and baked in a casserole.
