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| Spring Soup |
Ingredients
5 glasses of broth
black pepper and salt
100 g rice
150 g spinach (chopped)
50 g grated kashar
150 g of fresh peas
1/2 bunch of parsley (chopped)
1 tablespoon butter
2 tablespoons olive oil
Cooking Instructions
First bring broth to a boil in a saucepan, add rice and peas, salt and pepper and cook for fifteen minutes. Later add the spinach and parsley and butter optional margarine and cook for another ten minutes. serve hot with grated kashar cheese.
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